Greek Yogurt Protein Cheesecake with Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a bright and jammy berry compote.

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NUTRITION

372kcal
Protein
39g
Fat
16.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

2.5 tbsp Almond Flour

1.5 tsp Coconut Oil

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat oven to 325°F.

  • 2

    Combine almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.

  • 3

    Press the flour mixture firmly into the bottom of a 4-inch springform pan or oven-safe ramekin.

  • 4

    In a separate bowl, whisk together the Greek yogurt, protein powder, and egg whites until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the prepared crust and smooth 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

    Allow the cheesecake to cool to room temperature, then top with fresh berries and refrigerate for at least two hours to achieve a firm, creamy texture.

Greek Yogurt Protein Cheesecake with Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a bright and jammy berry compote.

NUTRITION

372kcal
Protein
39g
Fat
16.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

2/3 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

2.5 tbsp Almond Flour

1.5 tsp Coconut Oil

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat oven to 325°F.

  • 2

    Combine almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.

  • 3

    Press the flour mixture firmly into the bottom of a 4-inch springform pan or oven-safe ramekin.

  • 4

    In a separate bowl, whisk together the Greek yogurt, protein powder, and egg whites until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the prepared crust and smooth 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

    Allow the cheesecake to cool to room temperature, then top with fresh berries and refrigerate for at least two hours to achieve a firm, creamy texture.