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

Chilled Greek yogurt cheesecake baked with vanilla protein and a light almond crust, topped with a vibrant and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
42.6g
Fat
12.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg White

2 tbsp Almond Flour

1 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit until it forms a crumbly paste, then press it firmly into the bottom of the prepared dish.

  • 3

    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.

  • 4

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

  • 5

    Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 8

    Top the chilled cheesecake with the berry compote just 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

Chilled Greek yogurt cheesecake baked with vanilla protein and a light almond crust, topped with a vibrant and jammy mixed berry compote.

NUTRITION

409kcal
Protein
42.6g
Fat
12.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Plain Greek Yogurt

20g Vanilla Whey Protein Powder

1 Large Egg White

2 tbsp Almond Flour

1 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit until it forms a crumbly paste, then press it firmly into the bottom of the prepared dish.

  • 3

    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.

  • 4

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

  • 5

    Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.

  • 6

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 8

    Top the chilled cheesecake with the berry compote just before serving.