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-packed cheesecake made with creamy Greek yogurt and vanilla bean, baked until set and topped with a vibrant, juicy berry compote.

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NUTRITION

370kcal
Protein
40.7g
Fat
10.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tbsp Egg Whites

2 tbsp Almond Flour

1 cup Mixed Berries

0.5 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the dish to form a crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm berry compote just before 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-packed cheesecake made with creamy Greek yogurt and vanilla bean, baked until set and topped with a vibrant, juicy berry compote.

NUTRITION

370kcal
Protein
40.7g
Fat
10.9g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tbsp Egg Whites

2 tbsp Almond Flour

1 cup Mixed Berries

0.5 tsp Coconut Oil

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the dish to form a crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monk fruit sweetener until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.

  • 7

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

  • 8

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