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 Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a vibrant medley of juicy mixed berries.

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NUTRITION

425kcal
Protein
65.5g
Fat
8.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.25 scoops Vanilla Whey Protein Isolate

1/4 cup Egg Whites

2 tablespoons Almond Flour

1/2 cup Mixed Berries

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and free of lumps.

  • 3

    Gently stir in the almond flour until just combined to help provide structure to the cheesecake base.

  • 4

    Pour the batter into the prepared baking dish and use a spatula to even out the top.

  • 5

    Scatter the mixed berries over the top of the batter, pressing them down slightly so they are partially submerged.

  • 6

    Bake for 25 to 30 minutes until the edges are set and the center has a very slight jiggle when moved.

  • 7

    Remove from the oven and allow it to cool completely at room temperature before refrigerating for at least two hours to set into a creamy texture.

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 Greek yogurt cheesecake baked with vanilla protein and almond flour, topped with a vibrant medley of juicy mixed berries.

NUTRITION

425kcal
Protein
65.5g
Fat
8.3g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.25 scoops Vanilla Whey Protein Isolate

1/4 cup Egg Whites

2 tablespoons Almond Flour

1/2 cup Mixed Berries

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and free of lumps.

  • 3

    Gently stir in the almond flour until just combined to help provide structure to the cheesecake base.

  • 4

    Pour the batter into the prepared baking dish and use a spatula to even out the top.

  • 5

    Scatter the mixed berries over the top of the batter, pressing them down slightly so they are partially submerged.

  • 6

    Bake for 25 to 30 minutes until the edges are set and the center has a very slight jiggle when moved.

  • 7

    Remove from the oven and allow it to cool completely at room temperature before refrigerating for at least two hours to set into a creamy texture.