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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant medley of juicy, sun-ripened berries.

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NUTRITION

353kcal
Protein
43.4g
Fat
7.1g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

60g Liquid Egg Whites

140g Mixed Berries

10g Almond Flour

1 tsp Vanilla Extract

8g Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.

  • 3

    Pour the cheesecake mixture into the prepared pan, smoothing the top with a spatula.

  • 4

    Gently press about 40g of the mixed berries into the top of the batter.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature for at least 30 minutes.

  • 7

    Transfer the cheesecake to the refrigerator and chill for a minimum of 2 hours to allow the texture to fully set.

  • 8

    Top with the remaining fresh mixed berries just before serving for a burst of flavor.

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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant medley of juicy, sun-ripened berries.

NUTRITION

353kcal
Protein
43.4g
Fat
7.1g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

60g Liquid Egg Whites

140g Mixed Berries

10g Almond Flour

1 tsp Vanilla Extract

8g Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line a small 4-inch springform pan or oven-safe ramekin with parchment paper.

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, almond flour, vanilla extract, and monk fruit sweetener until the batter is completely smooth and no lumps remain.

  • 3

    Pour the cheesecake mixture into the prepared pan, smoothing the top with a spatula.

  • 4

    Gently press about 40g of the mixed berries into the top of the batter.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature for at least 30 minutes.

  • 7

    Transfer the cheesecake to the refrigerator and chill for a minimum of 2 hours to allow the texture to fully set.

  • 8

    Top with the remaining fresh mixed berries just before serving for a burst of flavor.