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 chilled protein cheesecake made with creamy Greek yogurt and a nutty almond crust, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

553kcal
Protein
45.1g
Fat
33.2g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

0.25 cup Almond Flour

1.5 tablespoons Grass-fed Butter, melted

0.5 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan.

  • 2

    Mix the almond flour and melted grass-fed butter in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and a drop of vanilla extract until the mixture is completely smooth and lump-free.

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 5-7 minutes until they break down into a thick sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to set for at least 3 hours.

  • 8

    Top the chilled cheesecake with the berry compote just 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 chilled protein cheesecake made with creamy Greek yogurt and a nutty almond crust, topped with a vibrant and jammy mixed berry compote.

NUTRITION

553kcal
Protein
45.1g
Fat
33.2g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

0.25 cup Almond Flour

1.5 tablespoons Grass-fed Butter, melted

0.5 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch mini springform pan.

  • 2

    Mix the almond flour and melted grass-fed butter in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and a drop of vanilla extract until the mixture is completely smooth and lump-free.

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 5-7 minutes until they break down into a thick sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before transferring it to the refrigerator to set for at least 3 hours.

  • 8

    Top the chilled cheesecake with the berry compote just before serving.