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

Oven-baked Greek yogurt cheesecake made with vanilla protein and egg whites, topped with a warm and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
45.5g
Fat
9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

0.25 cup Egg Whites

2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Maple Syrup

1 tsp Vanilla Extract

Try 7 days free, then $12.99 / mo.

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 or a drop of maple syrup to create a crumbly texture, then press it firmly into the bottom of the prepared pan.

  • 3

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

  • 4

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

  • 5

    Place the pan in the oven and bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

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

  • 7

    Simmer the berries for 5-8 minutes, mashing slightly, until they break down into a thick, jammy compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to fully set.

  • 9

    Top the chilled cheesecake with the berry compote 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

Oven-baked Greek yogurt cheesecake made with vanilla protein and egg whites, topped with a warm and jammy mixed berry compote.

NUTRITION

396kcal
Protein
45.5g
Fat
9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein

0.25 cup Egg Whites

2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tbsp Maple Syrup

1 tsp 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 or a drop of maple syrup to create a crumbly texture, then press it firmly into the bottom of the prepared pan.

  • 3

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

  • 4

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

  • 5

    Place the pan in the oven and bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

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

  • 7

    Simmer the berries for 5-8 minutes, mashing slightly, until they break down into a thick, jammy compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to fully set.

  • 9

    Top the chilled cheesecake with the berry compote before serving.