Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with Greek yogurt and vanilla bean, topped with a warm mixed berry compote for a luscious, velvety finish.

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NUTRITION

399kcal
Protein
50.7g
Fat
8.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 ounce Fat-Free Cream Cheese

1 cup Frozen Mixed Berries

2 tablespoons Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or liquid stevia to create a moist crumble, then press it firmly into the bottom of the prepared dish.

  • 3

    Place the Greek yogurt, fat-free cream cheese, protein powder, egg whites, and a splash of vanilla extract into a blender or food processor.

  • 4

    Blend until the batter is completely smooth and aerated.

  • 5

    Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 7

    While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, bubbly sauce.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 2 hours to set.

  • 9

    Spoon the warm or chilled berry compote over the cheesecake just before serving.

Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-packed cheesecake baked with Greek yogurt and vanilla bean, topped with a warm mixed berry compote for a luscious, velvety finish.

NUTRITION

399kcal
Protein
50.7g
Fat
8.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 ounce Fat-Free Cream Cheese

1 cup Frozen Mixed Berries

2 tablespoons Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or 4-inch springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or liquid stevia to create a moist crumble, then press it firmly into the bottom of the prepared dish.

  • 3

    Place the Greek yogurt, fat-free cream cheese, protein powder, egg whites, and a splash of vanilla extract into a blender or food processor.

  • 4

    Blend until the batter is completely smooth and aerated.

  • 5

    Pour the cheesecake batter over the almond flour base and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 7

    While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, bubbly sauce.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature before transferring it to the refrigerator for at least 2 hours to set.

  • 9

    Spoon the warm or chilled berry compote over the cheesecake just before serving.