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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

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NUTRITION

355kcal
Protein
41g
Fat
12.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/3 scoop Vanilla Whey Protein Isolate

1 large Egg

1/2 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a few drops of water until it reaches a sandy consistency, then press it firmly into the bottom of the prepared dish to form a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to set completely.

  • 7

    While the cake is chilling, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jam-like sauce.

  • 8

    Spread the cooled berry compote over the top of the cheesecake before slicing and 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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

NUTRITION

355kcal
Protein
41g
Fat
12.7g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1/3 scoop Vanilla Whey Protein Isolate

1 large Egg

1/2 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a few drops of water until it reaches a sandy consistency, then press it firmly into the bottom of the prepared dish to form a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg, vanilla protein powder, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to set completely.

  • 7

    While the cake is chilling, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jam-like sauce.

  • 8

    Spread the cooled berry compote over the top of the cheesecake before slicing and serving.