Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, topped with a vibrant medley of fresh, juicy berries.

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NUTRITION

332kcal
Protein
38.7g
Fat
8.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

220 grams Non-fat Greek Yogurt

1 large Egg White

12 grams Vanilla Whey Protein Isolate

14 grams Almond Flour

74 grams Fresh Blueberries

31 grams Fresh Raspberries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

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

  • 3

    Fold in the almond flour until well incorporated to give the cheesecake a slightly denser, traditional texture.

  • 4

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center still has a very slight jiggle.

  • 6

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

  • 7

    Once chilled, remove from the pan and top with the fresh blueberries and raspberries before serving.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety baked cheesecake made with protein-rich Greek yogurt and vanilla, topped with a vibrant medley of fresh, juicy berries.

NUTRITION

332kcal
Protein
38.7g
Fat
8.8g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

220 grams Non-fat Greek Yogurt

1 large Egg White

12 grams Vanilla Whey Protein Isolate

14 grams Almond Flour

74 grams Fresh Blueberries

31 grams Fresh Raspberries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and line a small 4-inch springform pan or ramekin with parchment paper.

  • 2

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

  • 3

    Fold in the almond flour until well incorporated to give the cheesecake a slightly denser, traditional texture.

  • 4

    Pour the mixture into the prepared pan and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden while the center still has a very slight jiggle.

  • 6

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

  • 7

    Once chilled, remove from the pan and top with the fresh blueberries and raspberries before serving.