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 velvety Greek yogurt cheesecake baked with vanilla protein and a light almond crust, topped with a vibrant burst of juicy mixed berries.

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NUTRITION

366kcal
Protein
41g
Fat
9.1g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Egg White

1 cup Mixed Berries

2 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    While the cheesecake chills, thaw the mixed berries in a small saucepan over low heat until they release their juices.

  • 8

    Top the chilled cheesecake with the warm or cooled berries 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 velvety Greek yogurt cheesecake baked with vanilla protein and a light almond crust, topped with a vibrant burst of juicy mixed berries.

NUTRITION

366kcal
Protein
41g
Fat
9.1g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Egg White

1 cup Mixed Berries

2 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    While the cheesecake chills, thaw the mixed berries in a small saucepan over low heat until they release their juices.

  • 8

    Top the chilled cheesecake with the warm or cooled berries before serving.