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

Greek yogurt and vanilla protein baked into a light almond crust, topped with a warm and jammy mixed berry compote.

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NUTRITION

412kcal
Protein
40.4g
Fat
18.7g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

170 grams Nonfat Greek Yogurt

15 grams Vanilla Whey Protein Powder

45 grams Liquid Egg Whites

25 grams Almond Flour

80 grams Mixed Berries

5 grams Coconut Oil

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PREPARATION

  • 1

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

  • 2

    Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set and firm but the center still has a slight, custard-like jiggle.

  • 6

    While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least two hours to fully set before topping with the berry compote and 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

Greek yogurt and vanilla protein baked into a light almond crust, topped with a warm and jammy mixed berry compote.

NUTRITION

412kcal
Protein
40.4g
Fat
18.7g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

170 grams Nonfat Greek Yogurt

15 grams Vanilla Whey Protein Powder

45 grams Liquid Egg Whites

25 grams Almond Flour

80 grams Mixed Berries

5 grams Coconut Oil

PREPARATION

  • 1

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

  • 2

    Combine the almond flour and melted coconut oil in a small bowl, then press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set and firm but the center still has a slight, custard-like jiggle.

  • 6

    While the cheesecake bakes, simmer the mixed berries in a small saucepan over medium heat until they break down into a thick, jammy sauce.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least two hours to fully set before topping with the berry compote and serving.