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

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NUTRITION

360kcal
Protein
41.8g
Fat
13.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Plain Greek Yogurt

1/4 cup Liquid Egg Whites

1/2 scoop Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1/2 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan to form the crust.

  • 3

    In a medium mixing bowl, whisk the Greek yogurt, egg whites, protein powder, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and no lumps remain.

  • 4

    Pour the cheesecake batter over the almond crust and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight, gentle wobble.

  • 5

    Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator to chill for at least 3 hours.

  • 6

    While the cheesecake sets, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes, stirring occasionally, until they break down into a thick, jammy compote.

  • 7

    Once the cheesecake is fully chilled, spoon the cooled berry compote over the top 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 velvety protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

360kcal
Protein
41.8g
Fat
13.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Plain Greek Yogurt

1/4 cup Liquid Egg Whites

1/2 scoop Vanilla Whey Protein Isolate

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1/2 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan to form the crust.

  • 3

    In a medium mixing bowl, whisk the Greek yogurt, egg whites, protein powder, monk fruit sweetener, and vanilla extract until the mixture is completely smooth and no lumps remain.

  • 4

    Pour the cheesecake batter over the almond crust and bake for 25 to 30 minutes, or until the edges are set but the center still has a slight, gentle wobble.

  • 5

    Remove from the oven and allow it to cool to room temperature before placing it in the refrigerator to chill for at least 3 hours.

  • 6

    While the cheesecake sets, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes, stirring occasionally, until they break down into a thick, jammy compote.

  • 7

    Once the cheesecake is fully chilled, spoon the cooled berry compote over the top and serve.