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

A baked Greek yogurt and protein cheesecake with a toasted almond flour crust, topped with a vibrant and juicy berry compote.

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NUTRITION

577kcal
Protein
41.3g
Fat
29.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

42g Almond Flour

60g Liquid Egg Whites

7g Coconut Oil

100g Mixed Berries

15g Honey

5g Vanilla Extract

10g Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour, melted coconut oil, and half of the honey in a small bowl until a crumbly dough forms.

  • 3

    Press the dough firmly into the bottom of a small springform pan or lined ramekin to create an even crust layer.

  • 4

    Bake the crust for 8 minutes until it is lightly golden and fragrant.

  • 5

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

  • 6

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

  • 7

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

  • 8

    While the cheesecake bakes, place the mixed berries and the remaining honey in a small saucepan over medium heat.

  • 9

    Simmer the berries for 5-8 minutes, mashing slightly, until the mixture thickens into a compote.

  • 10

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

  • 11

    Serve chilled with the juicy berry compote spooned over the top.

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

A baked Greek yogurt and protein cheesecake with a toasted almond flour crust, topped with a vibrant and juicy berry compote.

NUTRITION

577kcal
Protein
41.3g
Fat
29.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

42g Almond Flour

60g Liquid Egg Whites

7g Coconut Oil

100g Mixed Berries

15g Honey

5g Vanilla Extract

10g Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour, melted coconut oil, and half of the honey in a small bowl until a crumbly dough forms.

  • 3

    Press the dough firmly into the bottom of a small springform pan or lined ramekin to create an even crust layer.

  • 4

    Bake the crust for 8 minutes until it is lightly golden and fragrant.

  • 5

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

  • 6

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

  • 7

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

  • 8

    While the cheesecake bakes, place the mixed berries and the remaining honey in a small saucepan over medium heat.

  • 9

    Simmer the berries for 5-8 minutes, mashing slightly, until the mixture thickens into a compote.

  • 10

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

  • 11

    Serve chilled with the juicy berry compote spooned over the top.