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

Oven-baked Greek yogurt and almond flour cheesecake with hidden zucchini, finished with a luscious and jammy mixed berry compote.

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NUTRITION

468kcal
Protein
38.4g
Fat
26.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

30g Almond Flour

12g Whey Protein Isolate

1 large Egg White

60g Finely Grated Zucchini

10g Coconut Oil

70g Frozen Mixed Berries

1 tbsp Monk Fruit Sweetener (optional)

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of your prepared pan.

  • 3

    Finely grate the zucchini and place it in a clean kitchen towel, squeezing vigorously to remove as much water as possible.

  • 4

    Place the Greek yogurt, protein powder, egg white, squeezed zucchini, and optional monk fruit sweetener into a blender and process until completely smooth.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 8

    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.

  • 9

    Once the cheesecake is fully chilled, top with the warm or cooled berry compote and serve.

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

Oven-baked Greek yogurt and almond flour cheesecake with hidden zucchini, finished with a luscious and jammy mixed berry compote.

NUTRITION

468kcal
Protein
38.4g
Fat
26.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

30g Almond Flour

12g Whey Protein Isolate

1 large Egg White

60g Finely Grated Zucchini

10g Coconut Oil

70g Frozen Mixed Berries

1 tbsp Monk Fruit Sweetener (optional)

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of your prepared pan.

  • 3

    Finely grate the zucchini and place it in a clean kitchen towel, squeezing vigorously to remove as much water as possible.

  • 4

    Place the Greek yogurt, protein powder, egg white, squeezed zucchini, and optional monk fruit sweetener into a blender and process until completely smooth.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 8

    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.

  • 9

    Once the cheesecake is fully chilled, top with the warm or cooled berry compote and serve.