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 protein-rich Greek yogurt and vanilla whey, baked to perfection and topped with a vibrant, jammy berry compote.

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NUTRITION

443kcal
Protein
57.7g
Fat
12.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 6-inch springform pan or a large oven-safe ramekin with the coconut oil.

  • 2

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

  • 3

    Press the almond flour into the bottom of the prepared pan to create a thin, even base layer.

  • 4

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

  • 5

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

  • 6

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

  • 7

    While the cake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a jammy consistency.

  • 8

    Spread the warm berry compote over the chilled cheesecake 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 cheesecake made with protein-rich Greek yogurt and vanilla whey, baked to perfection and topped with a vibrant, jammy berry compote.

NUTRITION

443kcal
Protein
57.7g
Fat
12.4g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

2 large Egg Whites

2 tablespoons Almond Flour

0.5 cup Mixed Berries

1 tablespoon Monk Fruit Sweetener

1 teaspoon Vanilla Extract

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 6-inch springform pan or a large oven-safe ramekin with the coconut oil.

  • 2

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

  • 3

    Press the almond flour into the bottom of the prepared pan to create a thin, even base layer.

  • 4

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

  • 5

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

  • 6

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

  • 7

    While the cake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 minutes until they break down into a jammy consistency.

  • 8

    Spread the warm berry compote over the chilled cheesecake just before serving.