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 made with creamy Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

339kcal
Protein
42.6g
Fat
8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

0.75 cup Mixed Berries

2 tablespoons Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and a splash of vanilla extract until the batter is completely smooth.

  • 3

    Press the almond flour into the bottom of the prepared pan to create a thin, even crust layer.

  • 4

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

  • 5

    Bake for 25-30 minutes until the edges are firm and set, but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy consistency.

  • 7

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

  • 8

    Top the chilled cheesecake with the berry compote 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 made with creamy Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy mixed berry compote.

NUTRITION

339kcal
Protein
42.6g
Fat
8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

0.75 cup Mixed Berries

2 tablespoons Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and a splash of vanilla extract until the batter is completely smooth.

  • 3

    Press the almond flour into the bottom of the prepared pan to create a thin, even crust layer.

  • 4

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

  • 5

    Bake for 25-30 minutes until the edges are firm and set, but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy consistency.

  • 7

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

  • 8

    Top the chilled cheesecake with the berry compote before serving.