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 crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm medley of simmered mixed berries for a burst of jammy sweetness.

Try 7 days free, then $12.99 / mo.

NUTRITION

335kcal
Protein
39.1g
Fat
8.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

100g Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Gently fold in the almond flour which helps provide a stable, cake-like structure to the moisture-rich yogurt base.

  • 4

    Pour the mixture into your prepared pan and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still maintains a slight jiggle.

  • 6

    Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium-low heat and simmer for 5-8 minutes until they release their juices and thicken into a jammy sauce.

  • 8

    Once the cheesecake is fully chilled and set, pour the warm berry compote over the top and serve immediately.

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 crustless cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm medley of simmered mixed berries for a burst of jammy sweetness.

NUTRITION

335kcal
Protein
39.1g
Fat
8.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

100g Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

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

  • 3

    Gently fold in the almond flour which helps provide a stable, cake-like structure to the moisture-rich yogurt base.

  • 4

    Pour the mixture into your prepared pan and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still maintains a slight jiggle.

  • 6

    Remove from the oven and let it cool completely at room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium-low heat and simmer for 5-8 minutes until they release their juices and thicken into a jammy sauce.

  • 8

    Once the cheesecake is fully chilled and set, pour the warm berry compote over the top and serve immediately.