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 cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of mixed berries for a refreshing, velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

355kcal
Protein
39.8g
Fat
7.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Egg White

1 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

1 tablespoon Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small 4-inch or 6-inch springform pan or ramekin with parchment paper.

  • 2

    In a medium-sized mixing bowl, combine the Greek yogurt, protein powder, egg white, almond flour, vanilla extract, lemon juice, and monk fruit sweetener.

  • 3

    Whisk the mixture vigorously until it is completely smooth and no lumps of protein powder remain.

  • 4

    Pour the cheesecake batter into the prepared pan and smooth the surface with a spatula.

  • 5

    Gently scatter half of the mixed berries over the top of the batter, pressing them in slightly.

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 8

    Transfer the cheesecake to the refrigerator and chill for at least 2 to 3 hours to allow the texture to set fully.

  • 9

    Top with the remaining fresh berries and serve chilled.

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 cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a vibrant medley of mixed berries for a refreshing, velvety finish.

NUTRITION

355kcal
Protein
39.8g
Fat
7.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Egg White

1 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small 4-inch or 6-inch springform pan or ramekin with parchment paper.

  • 2

    In a medium-sized mixing bowl, combine the Greek yogurt, protein powder, egg white, almond flour, vanilla extract, lemon juice, and monk fruit sweetener.

  • 3

    Whisk the mixture vigorously until it is completely smooth and no lumps of protein powder remain.

  • 4

    Pour the cheesecake batter into the prepared pan and smooth the surface with a spatula.

  • 5

    Gently scatter half of the mixed berries over the top of the batter, pressing them in slightly.

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.

  • 8

    Transfer the cheesecake to the refrigerator and chill for at least 2 to 3 hours to allow the texture to set fully.

  • 9

    Top with the remaining fresh berries and serve chilled.