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 grain-free cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm berry compote and finished with a bright burst of zesty lemon.

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NUTRITION

496kcal
Protein
53.5g
Fat
16.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.7 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tbsp Almond Flour

1 tsp Coconut Oil

1 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe dish with a touch of coconut oil.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8 to 10 minutes until they break down into a thick compote.

  • 7

    Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator to set for at least 4 hours.

  • 8

    Serve chilled, topped with the warm or cold berry compote and a fresh sprinkle of lemon zest.

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 grain-free cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm berry compote and finished with a bright burst of zesty lemon.

NUTRITION

496kcal
Protein
53.5g
Fat
16.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.7 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tbsp Almond Flour

1 tsp Coconut Oil

1 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or small oven-safe dish with a touch of coconut oil.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 8 to 10 minutes until they break down into a thick compote.

  • 7

    Remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator to set for at least 4 hours.

  • 8

    Serve chilled, topped with the warm or cold berry compote and a fresh sprinkle of lemon zest.