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 Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

494kcal
Protein
53.7g
Fat
16.9g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1 cup Mixed Berries

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch or 6-inch springform pan.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy texture, then press firmly into the bottom of the pan.

  • 3

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

  • 4

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

  • 5

    Bake for 30-35 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, mashing them slightly as they warm until they form a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled, release the cheesecake from the pan and top 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 Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

NUTRITION

494kcal
Protein
53.7g
Fat
16.9g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1 cup Mixed Berries

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch or 6-inch springform pan.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy texture, then press firmly into the bottom of the pan.

  • 3

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

  • 4

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

  • 5

    Bake for 30-35 minutes until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, mashing them slightly as they warm until they form a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Once chilled, release the cheesecake from the pan and top with the berry compote before serving.