Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a burst of juicy mixed berries.

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NUTRITION

509kcal
Protein
55.2g
Fat
21.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

4 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

0.5 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form a thin crust.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.

  • 8

    Chill for at least 2 hours to allow the texture to firm up.

  • 9

    Top with the mixed berries just before serving for a fresh, juicy finish.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond crust, finished with a burst of juicy mixed berries.

NUTRITION

509kcal
Protein
55.2g
Fat
21.1g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

0.25 cup Liquid Egg Whites

4 tablespoons Almond Flour

1 teaspoon Coconut Oil, melted

0.5 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form a thin crust.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator.

  • 8

    Chill for at least 2 hours to allow the texture to firm up.

  • 9

    Top with the mixed berries just before serving for a fresh, juicy finish.