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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant medley of fresh, juicy mixed berries.

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NUTRITION

345kcal
Protein
42.6g
Fat
10.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

22g Vanilla Whey Protein Powder

1 large Egg White

20g Low-fat Cream Cheese

100g Mixed Berries

12g Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or stevia to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, softened low-fat cream cheese, and monk fruit sweetener until completely smooth.

  • 4

    Add the egg white, vanilla whey protein powder, and vanilla extract to the yogurt mixture, stirring gently until just combined without over-aerating the batter.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.

  • 8

    While the cheesecake chills, warm the mixed berries in a small saucepan over medium heat until they release their juices and soften into a light compote.

  • 9

    Top the chilled cheesecake with the berry mixture 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 velvety baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant medley of fresh, juicy mixed berries.

NUTRITION

345kcal
Protein
42.6g
Fat
10.6g
Carbs
23.1g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

22g Vanilla Whey Protein Powder

1 large Egg White

20g Low-fat Cream Cheese

100g Mixed Berries

12g Almond Flour

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or stevia to create a crumbly paste, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, softened low-fat cream cheese, and monk fruit sweetener until completely smooth.

  • 4

    Add the egg white, vanilla whey protein powder, and vanilla extract to the yogurt mixture, stirring gently until just combined without over-aerating the batter.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the texture to firm up.

  • 8

    While the cheesecake chills, warm the mixed berries in a small saucepan over medium heat until they release their juices and soften into a light compote.

  • 9

    Top the chilled cheesecake with the berry mixture just before serving.