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

Baked Greek yogurt and vanilla protein cheesecake with a light almond crust, finished with a warm and jammy mixed berry compote.

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NUTRITION

379kcal
Protein
43.6g
Fat
11.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly paste, then press it firmly into the bottom of the pan to create a thin base.

  • 3

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

  • 4

    Pour the cheesecake mixture over the almond base and smooth the top with a spatula.

  • 5

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

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm or cooled berry compote before serving.

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

Baked Greek yogurt and vanilla protein cheesecake with a light almond crust, finished with a warm and jammy mixed berry compote.

NUTRITION

379kcal
Protein
43.6g
Fat
11.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to form a crumbly paste, then press it firmly into the bottom of the pan to create a thin base.

  • 3

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

  • 4

    Pour the cheesecake mixture over the almond base and smooth the top with a spatula.

  • 5

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

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm or cooled berry compote before serving.