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

Baked Greek yogurt and protein powder cheesecake on a buttery almond flour crust, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

467kcal
Protein
55.8g
Fat
17.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1 tsp Grass-fed Butter

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, mix the almond flour and melted butter until it reaches a sandy consistency, then press firmly into the bottom of your dish to form the crust.

  • 3

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

  • 4

    Pour the cheesecake mixture over the prepared crust and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature before refrigerating for at least two hours, then top with the cooled 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

Baked Greek yogurt and protein powder cheesecake on a buttery almond flour crust, topped with a vibrant and jammy mixed berry compote.

NUTRITION

467kcal
Protein
55.8g
Fat
17.4g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1 tsp Grass-fed Butter

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

0.5 cup Mixed Berries

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, mix the almond flour and melted butter until it reaches a sandy consistency, then press firmly into the bottom of your dish to form the crust.

  • 3

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

  • 4

    Pour the cheesecake mixture over the prepared crust and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 5

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

  • 6

    Allow the cheesecake to cool at room temperature before refrigerating for at least two hours, then top with the cooled berry compote before serving.