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 baked with Greek yogurt and vanilla, topped with a warm and jammy mixed berry compote.

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NUTRITION

352kcal
Protein
40g
Fat
12.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

1 Large Egg

2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Lightly grease a 4-inch mini springform pan or a large oven-safe ramekin and press the almond flour firmly into the bottom to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 6

    Remove from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to set completely.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm berry compote 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 protein-packed cheesecake baked with Greek yogurt and vanilla, topped with a warm and jammy mixed berry compote.

NUTRITION

352kcal
Protein
40g
Fat
12.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

0.9 cup Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

1 Large Egg

2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Lightly grease a 4-inch mini springform pan or a large oven-safe ramekin and press the almond flour firmly into the bottom to create a thin crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg, and monk fruit sweetener until the batter is completely smooth and lump-free.

  • 4

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

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 6

    Remove from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to set completely.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm berry compote just before serving.