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, baked over a light almond crust and topped with a burst of juicy mixed berries.

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NUTRITION

403kcal
Protein
41.3g
Fat
14.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

200g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

150g Mixed Berries

1/2 tsp Coconut Oil

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or springform pan.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a crumbly consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 2 hours.

  • 7

    While the cheesecake chills, gently heat the mixed berries in a small saucepan over medium heat until they release their juices and soften.

  • 8

    Top the chilled cheesecake with the warm 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 cheesecake made with Greek yogurt and vanilla protein, baked over a light almond crust and topped with a burst of juicy mixed berries.

NUTRITION

403kcal
Protein
41.3g
Fat
14.4g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

200g Nonfat Greek Yogurt

15g Vanilla Whey Protein Powder

1 large Egg White

150g Mixed Berries

1/2 tsp Coconut Oil

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small ramekin or springform pan.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a crumbly consistency, then press firmly into the bottom of the pan to form the crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and vanilla extract until the batter is smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and allow to cool completely at room temperature before refrigerating for at least 2 hours.

  • 7

    While the cheesecake chills, gently heat the mixed berries in a small saucepan over medium heat until they release their juices and soften.

  • 8

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