Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-rich cheesecake made with thick Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
58.9g
Fat
9.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

2 large Egg Whites

0.75 cup Mixed Berries

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or deep ramekin.

  • 2

    Mix the almond flour with a teaspoon of water or liquid stevia and press it firmly into the bottom of the pan to create a thin base.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond base and smooth the surface with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to firm up.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.

  • 8

    Spoon the cooled berry compote over the chilled cheesecake before slicing and serving.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A protein-rich cheesecake made with thick Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

429kcal
Protein
58.9g
Fat
9.6g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

2 large Egg Whites

0.75 cup Mixed Berries

2 tablespoons Almond Flour

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1/2 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or deep ramekin.

  • 2

    Mix the almond flour with a teaspoon of water or liquid stevia and press it firmly into the bottom of the pan to create a thin base.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond base and smooth the surface with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 3 hours to firm up.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick sauce.

  • 8

    Spoon the cooled berry compote over the chilled cheesecake before slicing and serving.