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 baked with thick Greek yogurt and vanilla whey, finished with a burst of sweet and jammy mixed berries.

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NUTRITION

361kcal
Protein
40.6g
Fat
12.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan with a touch of coconut oil.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the dish to form a thin crust.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond 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

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

  • 7

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

  • 8

    Top the chilled cheesecake with the berry compote 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 velvety protein cheesecake baked with thick Greek yogurt and vanilla whey, finished with a burst of sweet and jammy mixed berries.

NUTRITION

361kcal
Protein
40.6g
Fat
12.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Isolate

1 large Egg White

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.75 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small oven-safe ramekin or mini springform pan with a touch of coconut oil.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of the dish to form a thin crust.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond 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

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

  • 7

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

  • 8

    Top the chilled cheesecake with the berry compote before serving.