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 baked with a light almond crust and creamy Greek yogurt, finished with a vibrant and jammy mixed berry topping.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
44.2g
Fat
15.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

1 Large Egg White

3 tbsp Almond Flour

0.5 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a few drops of water until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form a crust.

  • 3

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

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a jammy sauce.

  • 8

    Spoon the warm berry compote over the chilled cheesecake 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 baked with a light almond crust and creamy Greek yogurt, finished with a vibrant and jammy mixed berry topping.

NUTRITION

418kcal
Protein
44.2g
Fat
15.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 Large Egg

1 Large Egg White

3 tbsp Almond Flour

0.5 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a few drops of water until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form a crust.

  • 3

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

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a jammy sauce.

  • 8

    Spoon the warm berry compote over the chilled cheesecake just before serving.