Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Almond Flour; 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 2 tablespoons Liquid Egg Whites; 1 tablespoon Coconut Oil; 1 tablespoon Honey; 1/2 cup Mixed Berries; 1 teaspoon Vanilla Extract

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety Greek yogurt cheesecake baked on a nutty almond crust, finished with a vibrant burst of warm, simmered mixed berries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

50.9g

Fat

45.3g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 tablespoons Liquid Egg Whites

1 tablespoon Coconut Oil

1 tablespoon Honey

1/2 cup Mixed Berries

1 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan.
2
Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.
3
Press the almond mixture firmly into the bottom of the pan to form a solid, even crust.
4
Whisk the Greek yogurt, protein powder, egg whites, honey, and vanilla extract in a large bowl until the batter is silky and free of lumps.
5
Pour the yogurt filling over the prepared crust and smooth the surface with a spatula.
6
Bake for 30 to 35 minutes until the edges are set but the center still has a slight wobble.
7
Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours to fully set.
8
Simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they release their juices and thicken into a glossy sauce.
9
Spoon the warm berry compote over the chilled cheesecake slice just before serving.