Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked on a light almond crust and topped with juicy macerated berries.

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NUTRITION

363kcal
Protein
40.6g
Fat
12.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp 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 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 reaches a crumbly consistency, 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 white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 4

    Pour the cheesecake mixture over the almond 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, firm jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to set fully.

  • 7

    Top with fresh mixed berries just before serving for a bright, tart finish.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked on a light almond crust and topped with juicy macerated berries.

NUTRITION

363kcal
Protein
40.6g
Fat
12.3g
Carbs
20.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°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 reaches a crumbly consistency, 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 white, monk fruit sweetener, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 4

    Pour the cheesecake mixture over the almond 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, firm jiggle.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to set fully.

  • 7

    Top with fresh mixed berries just before serving for a bright, tart finish.