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

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NUTRITION

414kcal
Protein
53g
Fat
8.2g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.5 cup Liquid Egg Whites

2 tbsp Almond Flour

1 cup Mixed Berries

1 tsp Cornstarch

1 tsp Vanilla Extract

1 tbsp Stevia or Monk Fruit sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Once the cheesecake is cold, top 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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy mixed berry compote.

NUTRITION

414kcal
Protein
53g
Fat
8.2g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

0.5 cup Liquid Egg Whites

2 tbsp Almond Flour

1 cup Mixed Berries

1 tsp Cornstarch

1 tsp Vanilla Extract

1 tbsp Stevia or Monk Fruit sweetener

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

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

  • 8

    Once the cheesecake is cold, top with the berry compote and serve.