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

Creamy Greek yogurt and protein powder baked into a velvety cheesecake, topped with a warm and jammy mixed berry compote.

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NUTRITION

545kcal
Protein
53.0g
Fat
26.4g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.8 scoop Vanilla Whey Protein Powder

1 large Egg White

3.5 tablespoons Almond Flour

0.8 tablespoon Coconut Oil

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.

  • 3

    Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create the crust.

  • 4

    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 smooth and lump-free.

  • 5

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

  • 6

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jam-like sauce.

  • 8

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

  • 9

    Spoon the warm or chilled berry compote over the 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

Creamy Greek yogurt and protein powder baked into a velvety cheesecake, topped with a warm and jammy mixed berry compote.

NUTRITION

545kcal
Protein
53.0g
Fat
26.4g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.8 scoop Vanilla Whey Protein Powder

1 large Egg White

3.5 tablespoons Almond Flour

0.8 tablespoon Coconut Oil

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until a crumbly dough forms.

  • 3

    Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create the crust.

  • 4

    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 smooth and lump-free.

  • 5

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

  • 6

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jam-like sauce.

  • 8

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

  • 9

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