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

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NUTRITION

354kcal
Protein
41.6g
Fat
6.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1.05 cups Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

0.75 cup Mixed Berries

1.5 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

    In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, egg white, almond flour, monk fruit sweetener, and vanilla extract.

  • 3

    Whisk the mixture vigorously until completely smooth and no protein powder clumps remain.

  • 4

    Pour the batter into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat.

  • 7

    Simmer the berries for 8-10 minutes, mashing them slightly with a fork until they reach a thick, jammy consistency.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.

  • 9

    Chill for at least 2 hours to allow the texture to firm up.

  • 10

    Spread the berry compote over the chilled cheesecake 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 crustless cheesecake made with creamy Greek yogurt and vanilla protein, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

354kcal
Protein
41.6g
Fat
6.8g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1.05 cups Non-fat Greek Yogurt

10g Vanilla Whey Protein Isolate

1 large Egg White

0.75 cup Mixed Berries

1.5 tablespoons Almond Flour

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

    In a medium mixing bowl, combine the Greek yogurt, vanilla protein powder, egg white, almond flour, monk fruit sweetener, and vanilla extract.

  • 3

    Whisk the mixture vigorously until completely smooth and no protein powder clumps remain.

  • 4

    Pour the batter into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set but the center remains slightly jiggly.

  • 6

    While the cheesecake is baking, place the mixed berries in a small saucepan over medium-low heat.

  • 7

    Simmer the berries for 8-10 minutes, mashing them slightly with a fork until they reach a thick, jammy consistency.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator.

  • 9

    Chill for at least 2 hours to allow the texture to firm up.

  • 10

    Spread the berry compote over the chilled cheesecake before serving.