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

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a burst of juicy mixed berries.

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NUTRITION

343kcal
Protein
40.3g
Fat
11.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1.5 tablespoons Almond Flour

1 tablespoon Gluten-Free Rolled Oats

1 teaspoon Virgin Coconut Oil

0.5 cup Fresh Mixed Berries

1 tablespoon Granulated Monkfruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a 4-inch springform pan or a large ceramic ramekin with parchment paper.

  • 2

    In a small mixing bowl, combine the almond flour, rolled oats, and melted coconut oil, stirring until the mixture resembles wet sand.

  • 3

    Press the crust mixture firmly and evenly into the bottom of the prepared pan.

  • 4

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monkfruit sweetener until the batter is completely smooth and no lumps remain.

  • 5

    Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool at room temperature for at least 30 minutes.

  • 8

    Transfer to the refrigerator to chill for a minimum of 2 hours to fully set the texture.

  • 9

    Top with the fresh mixed berries 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

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a burst of juicy mixed berries.

NUTRITION

343kcal
Protein
40.3g
Fat
11.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1.5 tablespoons Almond Flour

1 tablespoon Gluten-Free Rolled Oats

1 teaspoon Virgin Coconut Oil

0.5 cup Fresh Mixed Berries

1 tablespoon Granulated Monkfruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a 4-inch springform pan or a large ceramic ramekin with parchment paper.

  • 2

    In a small mixing bowl, combine the almond flour, rolled oats, and melted coconut oil, stirring until the mixture resembles wet sand.

  • 3

    Press the crust mixture firmly and evenly into the bottom of the prepared pan.

  • 4

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and monkfruit sweetener until the batter is completely smooth and no lumps remain.

  • 5

    Pour the cheesecake filling over the crust and tap the pan gently on the counter to release any air bubbles.

  • 6

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center remains slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool at room temperature for at least 30 minutes.

  • 8

    Transfer to the refrigerator to chill for a minimum of 2 hours to fully set the texture.

  • 9

    Top with the fresh mixed berries just before serving.