Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked Greek yogurt and protein cheesecake with an almond crust, finished with a juicy mixed berry compote.

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NUTRITION

530kcal
Protein
37.2g
Fat
31.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1/2 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg

1 ounce Neufchatel Cheese

2 teaspoons Maple Syrup

1/2 cup Mixed Berries

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a separate mixing bowl, combine the Greek yogurt, softened Neufchatel cheese, egg, vanilla protein powder, and 1 teaspoon of maple syrup.

  • 5

    Whisk the mixture vigorously or use a hand mixer until the batter is completely smooth and free of lumps.

  • 6

    Pour the cheesecake batter over the crust and tap the pan on the counter to release any air bubbles.

  • 7

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

  • 8

    While the cheesecake bakes, place the mixed berries and the remaining teaspoon of maple syrup in a small saucepan over medium heat.

  • 9

    Simmer the berries for 5-8 minutes, mashing slightly, until the juices thicken into a compote.

  • 10

    Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set before serving with the berry compote.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked Greek yogurt and protein cheesecake with an almond crust, finished with a juicy mixed berry compote.

NUTRITION

530kcal
Protein
37.2g
Fat
31.1g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1/2 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

1 large Egg

1 ounce Neufchatel Cheese

2 teaspoons Maple Syrup

1/2 cup Mixed Berries

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy consistency.

  • 3

    Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a separate mixing bowl, combine the Greek yogurt, softened Neufchatel cheese, egg, vanilla protein powder, and 1 teaspoon of maple syrup.

  • 5

    Whisk the mixture vigorously or use a hand mixer until the batter is completely smooth and free of lumps.

  • 6

    Pour the cheesecake batter over the crust and tap the pan on the counter to release any air bubbles.

  • 7

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

  • 8

    While the cheesecake bakes, place the mixed berries and the remaining teaspoon of maple syrup in a small saucepan over medium heat.

  • 9

    Simmer the berries for 5-8 minutes, mashing slightly, until the juices thicken into a compote.

  • 10

    Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set before serving with the berry compote.