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 cheesecake made with Greek yogurt and vanilla protein on a toasted almond crust, finished with a bright burst of juicy mixed berries.

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NUTRITION

634kcal
Protein
67.5g
Fat
21.4g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

4 tbsp Almond Flour

2 tbsp Oat Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan.

  • 2

    In a small bowl, combine the almond flour, oat flour, melted coconut oil, and one teaspoon of the monk fruit sweetener to form a crumbly dough.

  • 3

    Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.

  • 4

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

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

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

  • 7

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours.

  • 8

    Once set, remove from the springform pan and top with the mixed berries 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 cheesecake made with Greek yogurt and vanilla protein on a toasted almond crust, finished with a bright burst of juicy mixed berries.

NUTRITION

634kcal
Protein
67.5g
Fat
21.4g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

4 tbsp Almond Flour

2 tbsp Oat Flour

1 tsp Coconut Oil

0.5 cup Mixed Berries

2 tbsp Monk Fruit Sweetener

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch mini springform pan.

  • 2

    In a small bowl, combine the almond flour, oat flour, melted coconut oil, and one teaspoon of the monk fruit sweetener to form a crumbly dough.

  • 3

    Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.

  • 4

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

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

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

  • 7

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours.

  • 8

    Once set, remove from the springform pan and top with the mixed berries before serving.