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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

443kcal
Protein
52g
Fat
13g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of a 4-inch springform pan or oven-safe ramekin.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, and egg whites in a separate bowl until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours to fully set.

  • 7

    Simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce, then spoon over the chilled cheesecake before serving.

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 protein-packed cheesecake made with creamy Greek yogurt and vanilla whey, baked until set and topped with a vibrant, jammy berry compote.

NUTRITION

443kcal
Protein
52g
Fat
13g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

0.25 cup Liquid Egg Whites

1 cup Mixed Berries

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of a 4-inch springform pan or oven-safe ramekin.

  • 3

    Whisk together the Greek yogurt, vanilla protein powder, and egg whites in a separate bowl until the batter is completely smooth and free of lumps.

  • 4

    Pour the yogurt mixture over the prepared almond crust and smooth the top with a spatula.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a slight jiggle.

  • 6

    Allow the cheesecake to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours to fully set.

  • 7

    Simmer the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce, then spoon over the chilled cheesecake before serving.