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 creamy Greek yogurt and vanilla protein cheesecake baked with an almond flour crust, topped with a warm and jammy berry compote.

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NUTRITION

490kcal
Protein
49.9g
Fat
16.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

4 tablespoons Almond Flour

1.5 cups Mixed Berries

2 tablespoons Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a splash of egg white to create a crumbly dough, then press it firmly into the bottom of the pan to form the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat, stirring occasionally until they break down into a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled, release the cheesecake from the pan and top with the warm or cooled berry compote 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 creamy Greek yogurt and vanilla protein cheesecake baked with an almond flour crust, topped with a warm and jammy berry compote.

NUTRITION

490kcal
Protein
49.9g
Fat
16.3g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

4 tablespoons Almond Flour

1.5 cups Mixed Berries

2 tablespoons Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a splash of egg white to create a crumbly dough, then press it firmly into the bottom of the pan to form the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat, stirring occasionally until they break down into a thick, jammy compote.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled, release the cheesecake from the pan and top with the warm or cooled berry compote before serving.