Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety protein cheesecake made with Greek yogurt and vanilla, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

365kcal
Protein
42.3g
Fat
7.3g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

14 grams Vanilla Whey Protein Powder

1 large Egg White

1 cup Frozen Mixed Berries

1.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    Stir the almond flour with a teaspoon of water or a pinch of sweetener in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    Whisk the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener in a medium mixing bowl until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    Place the frozen berries in a small saucepan over medium heat while the cheesecake bakes, stirring occasionally until they break down into a thick, juicy sauce.

  • 7

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

  • 8

    Spoon the chilled berry compote over the top of the cheesecake just before serving.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety protein cheesecake made with Greek yogurt and vanilla, baked until set and topped with a vibrant, juicy berry compote.

NUTRITION

365kcal
Protein
42.3g
Fat
7.3g
Carbs
45.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

14 grams Vanilla Whey Protein Powder

1 large Egg White

1 cup Frozen Mixed Berries

1.5 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    Stir the almond flour with a teaspoon of water or a pinch of sweetener in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    Whisk the Greek yogurt, protein powder, egg white, vanilla extract, and monk fruit sweetener in a medium mixing bowl until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the almond flour base and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    Place the frozen berries in a small saucepan over medium heat while the cheesecake bakes, stirring occasionally until they break down into a thick, juicy sauce.

  • 7

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

  • 8

    Spoon the chilled berry compote over the top of the cheesecake just before serving.