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 light almond-crust cheesecake made with creamy Greek yogurt and vanilla protein, topped with a vibrant and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
42.5g
Fat
11.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1/2 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 lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it forms a crumbly paste, then press it firmly into the bottom of the pan to create a base.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula or the back of a spoon.

  • 5

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

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a jammy consistency.

  • 7

    Allow the cheesecake to cool completely in the refrigerator for at least 2 hours before topping with the warm berry compote and 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 light almond-crust cheesecake made with creamy Greek yogurt and vanilla protein, topped with a vibrant and jammy mixed berry compote.

NUTRITION

362kcal
Protein
42.5g
Fat
11.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1/2 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin or mini springform pan.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it forms a crumbly paste, then press it firmly into the bottom of the pan to create a base.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond base and smooth the top with a spatula or the back of a spoon.

  • 5

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

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a jammy consistency.

  • 7

    Allow the cheesecake to cool completely in the refrigerator for at least 2 hours before topping with the warm berry compote and serving.