Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked vanilla-infused Greek yogurt cheesecake topped with a vibrant medley of juicy mixed berries.

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NUTRITION

387kcal
Protein
42.2g
Fat
8.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

30g Liquid Egg Whites

14g Almond Flour

75g Mixed Berries

20g Maple Syrup

4g Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, vanilla extract, and the remaining maple syrup until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Top the chilled cheesecake with the mixed berries just before serving for a fresh, tart finish.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked vanilla-infused Greek yogurt cheesecake topped with a vibrant medley of juicy mixed berries.

NUTRITION

387kcal
Protein
42.2g
Fat
8.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

18g Vanilla Whey Protein Powder

30g Liquid Egg Whites

14g Almond Flour

75g Mixed Berries

20g Maple Syrup

4g Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of the pan to form a thin crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, vanilla extract, and the remaining maple syrup until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Top the chilled cheesecake with the mixed berries just before serving for a fresh, tart finish.