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 over a light almond crust, finished with a vibrant and jammy mixed berry topping.

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NUTRITION

479kcal
Protein
59.8g
Fat
13.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.33 cup Liquid Egg Whites

2 tablespoons Almond Flour

0.75 cup Frozen Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    While the cake bakes, heat the frozen berries in a small saucepan over medium heat, stirring occasionally until they soften into a thick, jammy sauce.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 8

    Remove from the pan and spoon the warm or chilled berry compote over the top 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 over a light almond crust, finished with a vibrant and jammy mixed berry topping.

NUTRITION

479kcal
Protein
59.8g
Fat
13.7g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Plain Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.33 cup Liquid Egg Whites

2 tablespoons Almond Flour

0.75 cup Frozen Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk the Greek yogurt, vanilla protein powder, egg whites, vanilla extract, and monk fruit sweetener until the batter is completely smooth.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    While the cake bakes, heat the frozen berries in a small saucepan over medium heat, stirring occasionally until they soften into a thick, jammy sauce.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 8

    Remove from the pan and spoon the warm or chilled berry compote over the top before serving.