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

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NUTRITION

497kcal
Protein
54g
Fat
19.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

0.25 cup Almond Flour

1 teaspoon Coconut Oil

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 small 4-inch or 6-inch springform pan.

  • 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 and bake for 8 minutes, then remove to cool slightly.

  • 4

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

  • 5

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 6

    Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to set completely.

  • 8

    In a small saucepan over medium heat, simmer the mixed berries for 5 minutes until they break down into a jammy sauce.

  • 9

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

NUTRITION

497kcal
Protein
54g
Fat
19.8g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

0.25 cup Almond Flour

1 teaspoon Coconut Oil

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 small 4-inch or 6-inch springform pan.

  • 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 and bake for 8 minutes, then remove to cool slightly.

  • 4

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

  • 5

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 6

    Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to set completely.

  • 8

    In a small saucepan over medium heat, simmer the mixed berries for 5 minutes until they break down into a jammy sauce.

  • 9

    Top the chilled cheesecake with the berry compote just before serving.