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 Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

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NUTRITION

408kcal
Protein
55.5g
Fat
9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.8 scoop Vanilla Whey Protein Powder

1/3 cup Liquid Egg Whites

1/2 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

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

  • 3

    Lightly grease a 6-inch springform pan or a large oven-safe ramekin and sprinkle the almond flour evenly across the bottom to create a thin, floury base.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.

  • 7

    While the cake chills, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.

  • 8

    Slice the chilled cheesecake and serve with a generous spoonful of the warm berry compote on top.

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 Greek yogurt and vanilla protein, topped with a warm mixed berry compote for a burst of jammy sweetness.

NUTRITION

408kcal
Protein
55.5g
Fat
9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.8 scoop Vanilla Whey Protein Powder

1/3 cup Liquid Egg Whites

1/2 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

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

  • 3

    Lightly grease a 6-inch springform pan or a large oven-safe ramekin and sprinkle the almond flour evenly across the bottom to create a thin, floury base.

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight, custard-like jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to firm up.

  • 7

    While the cake chills, place the mixed berries in a small saucepan over medium heat and simmer until they break down into a thick, jammy sauce.

  • 8

    Slice the chilled cheesecake and serve with a generous spoonful of the warm berry compote on top.