Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked almond and oat crust filled with creamy whipped protein yogurt and topped with a warm berry compote for a burst of jammy sweetness.

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NUTRITION

650kcal
Protein
50.9g
Fat
34.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

15 grams Vanilla Whey Protein Isolate

1 large Egg

1/4 cup Almond Flour

2 tablespoons Rolled Oats (ground into flour)

1 tablespoon Coconut Oil (melted)

1/2 cup Mixed Berries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour, ground oats, and melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the mixture firmly into the bottom of the prepared pan to form the crust.

  • 4

    In a separate bowl, whisk together the Greek yogurt, vanilla whey protein, egg, monk fruit sweetener, and vanilla extract until completely smooth.

  • 5

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

  • 6

    Bake for 30 to 35 minutes until the edges are firm and the center has a slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to set.

  • 8

    While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.

  • 9

    Spoon the chilled berry compote over the cheesecake before serving.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked almond and oat crust filled with creamy whipped protein yogurt and topped with a warm berry compote for a burst of jammy sweetness.

NUTRITION

650kcal
Protein
50.9g
Fat
34.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

15 grams Vanilla Whey Protein Isolate

1 large Egg

1/4 cup Almond Flour

2 tablespoons Rolled Oats (ground into flour)

1 tablespoon Coconut Oil (melted)

1/2 cup Mixed Berries

1 teaspoon Vanilla Extract

2 tablespoons Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour, ground oats, and melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the mixture firmly into the bottom of the prepared pan to form the crust.

  • 4

    In a separate bowl, whisk together the Greek yogurt, vanilla whey protein, egg, monk fruit sweetener, and vanilla extract until completely smooth.

  • 5

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

  • 6

    Bake for 30 to 35 minutes until the edges are firm and the center has a slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature before refrigerating for at least 3 hours to set.

  • 8

    While the cheesecake chills, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick sauce.

  • 9

    Spoon the chilled berry compote over the cheesecake before serving.