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 vanilla protein cheesecake on an almond crust, finished with a crown of juicy mixed berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
61.8g
Fat
8.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.25 scoops Vanilla Whey Protein Isolate

2 tablespoons Egg Whites

0.5 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line the bottom of a small 4-inch springform pan or ramekin with parchment paper.

  • 2

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

  • 3

    Sprinkle the almond flour into the bottom of the prepared pan and press it down firmly with the back of a spoon to create a thin, even crust.

  • 4

    Pour the cheesecake batter over the almond flour base and use a spatula to smooth out the top.

  • 5

    Gently scatter half of the mixed berries over the batter and lightly press them in.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight, delicate jiggle.

  • 7

    Remove from the oven and let the cheesecake cool completely at room temperature.

  • 8

    Place the cheesecake in the refrigerator for at least 2 hours to allow it to set fully.

  • 9

    Top with the remaining fresh berries just before serving for a bright, flavorful finish.

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 vanilla protein cheesecake on an almond crust, finished with a crown of juicy mixed berries.

NUTRITION

419kcal
Protein
61.8g
Fat
8.3g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.25 scoops Vanilla Whey Protein Isolate

2 tablespoons Egg Whites

0.5 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Vanilla Extract

1 teaspoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and line the bottom of a small 4-inch springform pan or ramekin with parchment paper.

  • 2

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

  • 3

    Sprinkle the almond flour into the bottom of the prepared pan and press it down firmly with the back of a spoon to create a thin, even crust.

  • 4

    Pour the cheesecake batter over the almond flour base and use a spatula to smooth out the top.

  • 5

    Gently scatter half of the mixed berries over the batter and lightly press them in.

  • 6

    Bake for 25 to 30 minutes until the edges are firm and set, but the center still has a slight, delicate jiggle.

  • 7

    Remove from the oven and let the cheesecake cool completely at room temperature.

  • 8

    Place the cheesecake in the refrigerator for at least 2 hours to allow it to set fully.

  • 9

    Top with the remaining fresh berries just before serving for a bright, flavorful finish.