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 Greek yogurt cheesecake baked with vanilla protein and almond flour, finished with a warm, bursting mixed berry compote.

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NUTRITION

368kcal
Protein
42.3g
Fat
13.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

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

  • 5

    Pour the yogurt batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, but the center still has a very slight wobble.

  • 7

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

  • 8

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften and release their juices into a thick sauce.

  • 9

    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 velvety Greek yogurt cheesecake baked with vanilla protein and almond flour, finished with a warm, bursting mixed berry compote.

NUTRITION

368kcal
Protein
42.3g
Fat
13.6g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

20g Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

1 tsp Vanilla Extract

1 tbsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

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

  • 5

    Pour the yogurt batter over the almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes or until the edges are set and slightly golden, but the center still has a very slight wobble.

  • 7

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

  • 8

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften and release their juices into a thick sauce.

  • 9

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