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 flour crust, topped with a vibrant and juicy berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

704kcal
Protein
74.3g
Fat
29.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 tablespoon Coconut Oil

1 cup Mixed Berries

2 teaspoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and line the bottom of a 6-inch springform pan with parchment paper.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.

  • 3

    In a large mixing bowl, whisk the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator to set for at least 4 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick sauce.

  • 8

    Spoon the cooled berry compote over the chilled cheesecake before slicing and 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

A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, topped with a vibrant and juicy berry compote.

NUTRITION

704kcal
Protein
74.3g
Fat
29.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 tablespoon Coconut Oil

1 cup Mixed Berries

2 teaspoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line the bottom of a 6-inch springform pan with parchment paper.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the prepared pan.

  • 3

    In a large mixing bowl, whisk the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before transferring it to the refrigerator to set for at least 4 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick sauce.

  • 8

    Spoon the cooled berry compote over the chilled cheesecake before slicing and serving.