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 over a toasted almond crust and finished with a vibrant berry compote.

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NUTRITION

367kcal
Protein
37.6g
Fat
14.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Plain Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg White

15g Almond Flour

1 tsp Coconut Oil

100g Mixed Berries

2 tsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to form a thin crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon juice until completely smooth.

  • 5

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

  • 6

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

  • 7

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

  • 8

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

  • 9

    Top the chilled cheesecake with the warm berry compote 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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked over a toasted almond crust and finished with a vibrant berry compote.

NUTRITION

367kcal
Protein
37.6g
Fat
14.3g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

170g Non-fat Plain Greek Yogurt

15g Vanilla Whey Protein Powder

1 Large Egg White

15g Almond Flour

1 tsp Coconut Oil

100g Mixed Berries

2 tsp Monk Fruit Sweetener

0.5 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to form a thin crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, vanilla extract, and lemon juice until completely smooth.

  • 5

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

  • 6

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

  • 7

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

  • 8

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

  • 9

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