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 Greek yogurt cheesecake with a toasted almond crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

556kcal
Protein
37.8g
Fat
29.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1 large Egg

4 tablespoons Almond Flour

1 teaspoon Coconut Oil

4 teaspoons Maple Syrup

0.5 cup Mixed Berries

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and 2 teaspoons of the maple syrup until the batter is completely smooth.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 8

    While the cheesecake chills, place the mixed berries and the remaining 2 teaspoons of maple syrup in a small saucepan over medium heat.

  • 9

    Simmer the berries for 5 to 7 minutes until they break down into a thick, glossy compote.

  • 10

    Spoon the cooled berry compote over the cheesecake 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 Greek yogurt cheesecake with a toasted almond crust, topped with a vibrant and juicy mixed berry compote.

NUTRITION

556kcal
Protein
37.8g
Fat
29.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Plain Greek Yogurt

1 large Egg

4 tablespoons Almond Flour

1 teaspoon Coconut Oil

4 teaspoons Maple Syrup

0.5 cup Mixed Berries

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, egg, vanilla extract, and 2 teaspoons of the maple syrup until the batter is completely smooth.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 8

    While the cheesecake chills, place the mixed berries and the remaining 2 teaspoons of maple syrup in a small saucepan over medium heat.

  • 9

    Simmer the berries for 5 to 7 minutes until they break down into a thick, glossy compote.

  • 10

    Spoon the cooled berry compote over the cheesecake before serving.