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

Baked Greek yogurt and vanilla protein cheesecake atop a buttery almond crust, finished with a vibrant medley of fresh berries and a bright lemon twist.

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NUTRITION

611kcal
Protein
73.1g
Fat
20.1g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 tsp Coconut Oil (melted)

1 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/2 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to set completely.

  • 8

    Top with the mixed berries just before serving for a fresh and vibrant finish.

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

Baked Greek yogurt and vanilla protein cheesecake atop a buttery almond crust, finished with a vibrant medley of fresh berries and a bright lemon twist.

NUTRITION

611kcal
Protein
73.1g
Fat
20.1g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 tsp Coconut Oil (melted)

1 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1/2 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to set completely.

  • 8

    Top with the mixed berries just before serving for a fresh and vibrant finish.