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 protein-packed cheesecake made with Greek yogurt and vanilla whey, baked over a toasted almond crust and topped with a vibrant, jammy berry compote.

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NUTRITION

400kcal
Protein
38.3g
Fat
13g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 tablespoons Egg Whites

1/3 scoop Vanilla Whey Protein

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

3/4 cup Mixed Berries

1 tablespoon Maple Syrup

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PREPARATION

  • 1

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

  • 2

    Stir together the almond flour, melted coconut oil, and one teaspoon of the maple syrup in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared dish to create an even crust layer.

  • 4

    In a medium bowl, whisk the Greek yogurt, egg whites, vanilla protein powder, and the remaining maple syrup until the batter is perfectly smooth.

  • 5

    Pour the yogurt filling over the crust and tap the dish gently on the counter to remove any air bubbles.

  • 6

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

  • 7

    Allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least two hours to set.

  • 8

    Heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce to pour over the chilled cake.

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 protein-packed cheesecake made with Greek yogurt and vanilla whey, baked over a toasted almond crust and topped with a vibrant, jammy berry compote.

NUTRITION

400kcal
Protein
38.3g
Fat
13g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

2 tablespoons Egg Whites

1/3 scoop Vanilla Whey Protein

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

3/4 cup Mixed Berries

1 tablespoon Maple Syrup

PREPARATION

  • 1

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

  • 2

    Stir together the almond flour, melted coconut oil, and one teaspoon of the maple syrup in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of the prepared dish to create an even crust layer.

  • 4

    In a medium bowl, whisk the Greek yogurt, egg whites, vanilla protein powder, and the remaining maple syrup until the batter is perfectly smooth.

  • 5

    Pour the yogurt filling over the crust and tap the dish gently on the counter to remove any air bubbles.

  • 6

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

  • 7

    Allow the cheesecake to cool to room temperature before placing it in the refrigerator for at least two hours to set.

  • 8

    Heat the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a thick, jammy sauce to pour over the chilled cake.