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 bean, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

347kcal
Protein
42.7g
Fat
7.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 tablespoons Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Cornstarch

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

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

  • 3

    Fold in the almond flour gently to add structure to the cheesecake base.

  • 4

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

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

  • 7

    While the cake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a jammy consistency.

  • 8

    Top the chilled cheesecake with the warm berry compote just 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 bean, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

347kcal
Protein
42.7g
Fat
7.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

2 tablespoons Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Cornstarch

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

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

  • 3

    Fold in the almond flour gently to add structure to the cheesecake base.

  • 4

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

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

  • 7

    While the cake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a jammy consistency.

  • 8

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