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

Baked with creamy Greek yogurt and vanilla whey, this crustless cheesecake is topped with a vibrant medley of mixed berries for a refreshing, velvety finish.

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NUTRITION

527kcal
Protein
68g
Fat
15.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.25 scoops Vanilla Whey Isolate

0.25 cup Liquid Egg Whites

0.25 cup Almond Flour

0.5 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 6-inch springform pan with parchment paper.

  • 2

    In a large mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein, liquid egg whites, and monk fruit sweetener until the batter is completely smooth.

  • 3

    Fold in the almond flour and vanilla extract, ensuring there are no dry clumps remaining in the mixture.

  • 4

    Pour the cheesecake batter into the prepared pan and smooth the top with a spatula or the back of a spoon.

  • 5

    Scatter the mixed berries evenly over the surface, pressing them slightly into the batter so they stay in place.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and set, but the center still remains slightly jiggly.

  • 7

    Remove the pan from the oven and let it cool completely at room temperature.

  • 8

    Transfer the cheesecake to the refrigerator and chill for at least two hours to allow the texture to set into a velvety consistency before slicing.

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

Baked with creamy Greek yogurt and vanilla whey, this crustless cheesecake is topped with a vibrant medley of mixed berries for a refreshing, velvety finish.

NUTRITION

527kcal
Protein
68g
Fat
15.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1.25 scoops Vanilla Whey Isolate

0.25 cup Liquid Egg Whites

0.25 cup Almond Flour

0.5 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 6-inch springform pan with parchment paper.

  • 2

    In a large mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein, liquid egg whites, and monk fruit sweetener until the batter is completely smooth.

  • 3

    Fold in the almond flour and vanilla extract, ensuring there are no dry clumps remaining in the mixture.

  • 4

    Pour the cheesecake batter into the prepared pan and smooth the top with a spatula or the back of a spoon.

  • 5

    Scatter the mixed berries evenly over the surface, pressing them slightly into the batter so they stay in place.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and set, but the center still remains slightly jiggly.

  • 7

    Remove the pan from the oven and let it cool completely at room temperature.

  • 8

    Transfer the cheesecake to the refrigerator and chill for at least two hours to allow the texture to set into a velvety consistency before slicing.