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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant mixed berry compote and a toasted almond crust.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
53.2g
Fat
16.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 8

    Top the chilled cheesecake with the warm or cold 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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant mixed berry compote and a toasted almond crust.

NUTRITION

466kcal
Protein
53.2g
Fat
16.4g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.25 cup Egg Whites

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

0.5 cup Mixed Berries

2 tablespoons Monk Fruit Sweetener

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to set for at least 2 hours.

  • 8

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