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 baked protein cheesecake made with creamy Greek yogurt and almond flour, topped with a vibrant and jammy mixed berry compote.

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NUTRITION

521kcal
Protein
62.3g
Fat
16.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Egg Whites

1/4 cup Almond Flour

1 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 6-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it forms a crumbly paste, then press it firmly into the bottom of the pan to create a crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 4

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

  • 5

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

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator to set for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 8

    Once the cheesecake is fully set, spoon the berry compote over the top and serve chilled.

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 baked protein cheesecake made with creamy Greek yogurt and almond flour, topped with a vibrant and jammy mixed berry compote.

NUTRITION

521kcal
Protein
62.3g
Fat
16.7g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1/4 cup Egg Whites

1/4 cup Almond Flour

1 cup Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 6-inch springform pan or a large ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water until it forms a crumbly paste, then press it firmly into the bottom of the pan to create a crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the batter is completely smooth and no lumps remain.

  • 4

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

  • 5

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

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature, then transfer to the refrigerator to set for at least 2 hours.

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce.

  • 8

    Once the cheesecake is fully set, spoon the berry compote over the top and serve chilled.