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 whey, baked until set and finished with a vibrant, jammy berry compote.

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NUTRITION

338kcal
Protein
43.2g
Fat
7.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

14g Vanilla Whey Protein Isolate

66g Egg Whites (approx. 2 large)

100g Mixed Berries

12g Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to create a crumbly paste and press it firmly into the bottom of the pan to form a thin crust.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Top the chilled cheesecake with the 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-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and finished with a vibrant, jammy berry compote.

NUTRITION

338kcal
Protein
43.2g
Fat
7.1g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

14g Vanilla Whey Protein Isolate

66g Egg Whites (approx. 2 large)

100g Mixed Berries

12g Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water to create a crumbly paste and press it firmly into the bottom of the pan to form a thin crust.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Top the chilled cheesecake with the berry compote before serving.