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-rich cheesecake baked with creamy Greek yogurt and vanilla protein on a light almond crust, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

351kcal
Protein
40.4g
Fat
14.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

25g Almond Flour

70g Mixed Berries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly into the bottom of the prepared pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and remaining monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust 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

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

  • 7

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

  • 8

    Once chilled, release the cheesecake from the pan and top with the cold 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-rich cheesecake baked with creamy Greek yogurt and vanilla protein on a light almond crust, topped with a vibrant and jammy mixed berry compote.

NUTRITION

351kcal
Protein
40.4g
Fat
14.1g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

175g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

25g Almond Flour

70g Mixed Berries

1 tbsp Monk Fruit Sweetener

1/2 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener to form a crumbly dough, then press it firmly into the bottom of the prepared pan.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, vanilla extract, and remaining monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust 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

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

  • 7

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

  • 8

    Once chilled, release the cheesecake from the pan and top with the cold berry compote before serving.