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 chilled Greek yogurt cheesecake baked on a buttery graham cracker crust, topped with a warm mixed berry compote that is wonderfully velvety.

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NUTRITION

509kcal
Protein
37.5g
Fat
21g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

2 tbsp Liquid Egg Whites

4 tbsp Graham Cracker Crumbs

1.5 tbsp Melted Grass-fed Butter

1/2 cup Mixed Berries

1 tbsp Monkfruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, combine the graham cracker crumbs and melted grass-fed butter until the mixture resembles wet sand.

  • 3

    Press the crumb mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monkfruit sweetener, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the surface with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-7 minutes until they break down into a thick compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.

  • 9

    Transfer the cheesecake to the refrigerator and chill for at least 3 hours to allow it to set fully.

  • 10

    Top with the berry compote 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 chilled Greek yogurt cheesecake baked on a buttery graham cracker crust, topped with a warm mixed berry compote that is wonderfully velvety.

NUTRITION

509kcal
Protein
37.5g
Fat
21g
Carbs
40.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

10g Vanilla Whey Protein Powder

2 tbsp Liquid Egg Whites

4 tbsp Graham Cracker Crumbs

1.5 tbsp Melted Grass-fed Butter

1/2 cup Mixed Berries

1 tbsp Monkfruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    In a small bowl, combine the graham cracker crumbs and melted grass-fed butter until the mixture resembles wet sand.

  • 3

    Press the crumb mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, monkfruit sweetener, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the surface with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-7 minutes until they break down into a thick compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.

  • 9

    Transfer the cheesecake to the refrigerator and chill for at least 3 hours to allow it to set fully.

  • 10

    Top with the berry compote just before serving.