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 velvety smooth Greek yogurt and vanilla protein cheesecake baked over a light almond crust and finished with a burst of juicy mixed berries.

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NUTRITION

494kcal
Protein
65g
Fat
10.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 cup Mixed Berries

2 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 6-inch springform pan.

  • 2

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

  • 3

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

  • 5

    Bake for 30 to 35 minutes or until the edges are firm but the center still has a slight jiggle when shaken.

  • 6

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

  • 7

    While the cheesecake sets, thaw the mixed berries in a small bowl or gently warm them on the stovetop to create a light syrup.

  • 8

    Top the chilled cheesecake with the mixed berries and slice into portions to serve.

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 velvety smooth Greek yogurt and vanilla protein cheesecake baked over a light almond crust and finished with a burst of juicy mixed berries.

NUTRITION

494kcal
Protein
65g
Fat
10.2g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1 cup Mixed Berries

2 tbsp Almond Flour

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 6-inch springform pan.

  • 2

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

  • 3

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

  • 5

    Bake for 30 to 35 minutes or until the edges are firm but the center still has a slight jiggle when shaken.

  • 6

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

  • 7

    While the cheesecake sets, thaw the mixed berries in a small bowl or gently warm them on the stovetop to create a light syrup.

  • 8

    Top the chilled cheesecake with the mixed berries and slice into portions to serve.