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 in the oven, this vanilla-infused Greek yogurt cheesecake is finished with a warm, jammy berry compote.

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NUTRITION

365kcal
Protein
41.3g
Fat
10.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Pasture-Raised Egg

1 cup Mixed Berries

1 tablespoon Hemp Hearts

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.

  • 2

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

  • 3

    Pour the cheesecake mixture into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 4

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

  • 5

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat and simmer for about 5-8 minutes until they break down into a thick, jammy sauce.

  • 6

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

  • 7

    Once chilled, top the cheesecake with the warm or cooled berry compote and a sprinkle of hemp hearts for added texture and healthy fats.

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 in the oven, this vanilla-infused Greek yogurt cheesecake is finished with a warm, jammy berry compote.

NUTRITION

365kcal
Protein
41.3g
Fat
10.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Pasture-Raised Egg

1 cup Mixed Berries

1 tablespoon Hemp Hearts

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.

  • 2

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

  • 3

    Pour the cheesecake mixture into the prepared pan and tap it gently on the counter to release any trapped air bubbles.

  • 4

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

  • 5

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat and simmer for about 5-8 minutes until they break down into a thick, jammy sauce.

  • 6

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

  • 7

    Once chilled, top the cheesecake with the warm or cooled berry compote and a sprinkle of hemp hearts for added texture and healthy fats.