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 baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of mixed berries and a hint of lemon zest, finished with a luscious berry glaze.

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NUTRITION

334kcal
Protein
42.1g
Fat
8.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to create a slightly damp crumble, then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a separate mixing bowl, combine the Greek yogurt, vanilla protein powder, liquid egg whites, and monk fruit sweetener.

  • 4

    Whisk the mixture vigorously until it is completely smooth and no protein powder clumps remain.

  • 5

    Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.

  • 7

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set.

  • 8

    While the cheesecake sets, gently heat the mixed berries in a small saucepan over low heat until they release their juices and soften.

  • 9

    Top the chilled cheesecake with the warm berry compote and a touch of lemon zest 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

A baked Greek yogurt and vanilla protein cheesecake topped with a vibrant medley of mixed berries and a hint of lemon zest, finished with a luscious berry glaze.

NUTRITION

334kcal
Protein
42.1g
Fat
8.5g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to create a slightly damp crumble, then press it firmly into the bottom of the prepared pan to form the crust.

  • 3

    In a separate mixing bowl, combine the Greek yogurt, vanilla protein powder, liquid egg whites, and monk fruit sweetener.

  • 4

    Whisk the mixture vigorously until it is completely smooth and no protein powder clumps remain.

  • 5

    Pour the cheesecake batter over the almond flour crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle.

  • 7

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set.

  • 8

    While the cheesecake sets, gently heat the mixed berries in a small saucepan over low heat until they release their juices and soften.

  • 9

    Top the chilled cheesecake with the warm berry compote and a touch of lemon zest before serving.