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 crustless protein cheesecake made with thick Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

349kcal
Protein
40g
Fat
7.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.25 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1 cup Frozen Mixed Berries

2 tablespoons Almond Flour

0.5 teaspoon Vanilla Extract

1 tablespoon Stevia Sweetener

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and stevia until the mixture is completely smooth and no lumps remain.

  • 3

    Sprinkle the almond flour evenly across the bottom of the prepared pan to create a very thin, textured base.

  • 4

    Pour the cheesecake batter over the almond flour and use a spatula to smooth out the top.

  • 5

    Bake for 28-32 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least 3 hours to set fully.

  • 7

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

  • 8

    Once the cheesecake is chilled and firm, spoon the berry compote over the top and serve immediately.

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 crustless protein cheesecake made with thick Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

NUTRITION

349kcal
Protein
40g
Fat
7.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.25 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1 cup Frozen Mixed Berries

2 tablespoons Almond Flour

0.5 teaspoon Vanilla Extract

1 tablespoon Stevia Sweetener

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and stevia until the mixture is completely smooth and no lumps remain.

  • 3

    Sprinkle the almond flour evenly across the bottom of the prepared pan to create a very thin, textured base.

  • 4

    Pour the cheesecake batter over the almond flour and use a spatula to smooth out the top.

  • 5

    Bake for 28-32 minutes until the edges are firm and slightly golden, but the center still has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature, then transfer to the refrigerator for at least 3 hours to set fully.

  • 7

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

  • 8

    Once the cheesecake is chilled and firm, spoon the berry compote over the top and serve immediately.