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

Greek yogurt and vanilla protein cheesecake baked over a graham cracker crust, finished with a warm and juicy berry compote.

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NUTRITION

815kcal
Protein
78.2g
Fat
19.3g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

2 ounces Fat-free Cream Cheese

40 grams Graham Cracker Crumbs

1 tablespoon Unsalted Butter

1 cup Mixed Berries

1 tablespoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan.

  • 2

    Combine the graham cracker crumbs and melted butter in a small bowl until the mixture resembles wet sand.

  • 3

    Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes, then set aside to cool.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, fat-free cream cheese, protein powder, egg whites, and honey until completely smooth.

  • 5

    Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.

  • 6

    Bake for 35-40 minutes or until the edges are set but the center still has a slight jiggle.

  • 7

    Allow the cheesecake to cool at room temperature for one hour, then refrigerate for at least 4 hours to set completely.

  • 8

    Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, juicy compote.

  • 9

    Slice the chilled cheesecake and serve topped with the warm berry compote.

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

Greek yogurt and vanilla protein cheesecake baked over a graham cracker crust, finished with a warm and juicy berry compote.

NUTRITION

815kcal
Protein
78.2g
Fat
19.3g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

0.25 cup Egg Whites

2 ounces Fat-free Cream Cheese

40 grams Graham Cracker Crumbs

1 tablespoon Unsalted Butter

1 cup Mixed Berries

1 tablespoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan.

  • 2

    Combine the graham cracker crumbs and melted butter in a small bowl until the mixture resembles wet sand.

  • 3

    Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes, then set aside to cool.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, fat-free cream cheese, protein powder, egg whites, and honey until completely smooth.

  • 5

    Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula.

  • 6

    Bake for 35-40 minutes or until the edges are set but the center still has a slight jiggle.

  • 7

    Allow the cheesecake to cool at room temperature for one hour, then refrigerate for at least 4 hours to set completely.

  • 8

    Simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, juicy compote.

  • 9

    Slice the chilled cheesecake and serve topped with the warm berry compote.