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 protein cheesecake made with Greek yogurt and vanilla whey, baked over a light almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

433kcal
Protein
53g
Fat
12.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit, then press firmly into the bottom of the pan to create a base.

  • 3

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

  • 4

    Pour the yogurt mixture 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 still has a slight, custard-like jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, mashing them slightly as they simmer into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before transferring to the refrigerator for at least 3 hours to set.

  • 8

    Top the chilled cheesecake with the berry compote 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 protein cheesecake made with Greek yogurt and vanilla whey, baked over a light almond crust and topped with a vibrant, jammy berry compote.

NUTRITION

433kcal
Protein
53g
Fat
12.5g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a teaspoon of water and a pinch of monk fruit, then press firmly into the bottom of the pan to create a base.

  • 3

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

  • 4

    Pour the yogurt mixture 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 still has a slight, custard-like jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, mashing them slightly as they simmer into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before transferring to the refrigerator for at least 3 hours to set.

  • 8

    Top the chilled cheesecake with the berry compote before serving.