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 protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

413kcal
Protein
50g
Fat
12.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit to form a crumbly dough, then press it firmly and evenly into the bottom of the pan.

  • 3

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

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.

  • 8

    Once chilled, top the cheesecake with the berry compote and 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 protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

413kcal
Protein
50g
Fat
12.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a pinch of monk fruit to form a crumbly dough, then press it firmly and evenly into the bottom of the pan.

  • 3

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

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick, jammy sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator for at least 2 hours to fully set.

  • 8

    Once chilled, top the cheesecake with the berry compote and serve.