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 cheesecake with a toasted almond crust, topped with a juicy mixed berry compote.

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NUTRITION

558kcal
Protein
46.1g
Fat
26.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

20g Vanilla Protein Powder

1 Large Egg

25g Almond Flour

7g Coconut Oil

100g Mixed Berries

15g Maple Syrup

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Combine the almond flour and melted coconut oil in a bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of a 4-inch springform pan or an oven-safe ramekin to form the crust.

  • 4

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and half of the maple syrup until the batter is silky and smooth.

  • 5

    Pour the yogurt filling over the crust and level the top with a spatula.

  • 6

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

  • 7

    While the cheesecake is baking, place the mixed berries and the remaining maple syrup in a small saucepan over medium heat.

  • 8

    Simmer the berries for about 5 to 8 minutes until they break down into a thick, glossy sauce.

  • 9

    Remove the cheesecake from the oven and allow it to cool at room temperature before chilling in the refrigerator for at least 2 hours.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote 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 cheesecake with a toasted almond crust, topped with a juicy mixed berry compote.

NUTRITION

558kcal
Protein
46.1g
Fat
26.3g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

20g Vanilla Protein Powder

1 Large Egg

25g Almond Flour

7g Coconut Oil

100g Mixed Berries

15g Maple Syrup

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Combine the almond flour and melted coconut oil in a bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of a 4-inch springform pan or an oven-safe ramekin to form the crust.

  • 4

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg, vanilla extract, and half of the maple syrup until the batter is silky and smooth.

  • 5

    Pour the yogurt filling over the crust and level the top with a spatula.

  • 6

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

  • 7

    While the cheesecake is baking, place the mixed berries and the remaining maple syrup in a small saucepan over medium heat.

  • 8

    Simmer the berries for about 5 to 8 minutes until they break down into a thick, glossy sauce.

  • 9

    Remove the cheesecake from the oven and allow it to cool at room temperature before chilling in the refrigerator for at least 2 hours.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote before serving.