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

Baked Greek yogurt and vanilla protein over a buttery almond flour crust, topped with a vibrant medley of berries for a refreshing burst.

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NUTRITION

693kcal
Protein
50.4g
Fat
36g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Almond Flour

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1.5 tablespoons Maple Syrup

1 tablespoon Coconut Oil

0.5 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half a tablespoon of maple syrup until a crumbly dough forms.

  • 3

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

  • 4

    Bake the crust for 8-10 minutes until lightly golden, then remove from the oven and let it cool slightly.

  • 5

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and the remaining tablespoon of maple syrup until the batter is completely smooth and silky.

  • 6

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 7

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

  • 8

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

  • 9

    Top with fresh or thawed mixed berries before serving.

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

Baked Greek yogurt and vanilla protein over a buttery almond flour crust, topped with a vibrant medley of berries for a refreshing burst.

NUTRITION

693kcal
Protein
50.4g
Fat
36g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

0.4 cup Almond Flour

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1 large Egg White

1.5 tablespoons Maple Syrup

1 tablespoon Coconut Oil

0.5 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half a tablespoon of maple syrup until a crumbly dough forms.

  • 3

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

  • 4

    Bake the crust for 8-10 minutes until lightly golden, then remove from the oven and let it cool slightly.

  • 5

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and the remaining tablespoon of maple syrup until the batter is completely smooth and silky.

  • 6

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 7

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

  • 8

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

  • 9

    Top with fresh or thawed mixed berries before serving.