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 velvety Greek yogurt and vanilla protein cheesecake baked to perfection and finished with a vibrant medley of juicy mixed berries.

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NUTRITION

341kcal
Protein
42.7g
Fat
10.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

46g Egg Whites

18g Almond Flour

80g Mixed Berries

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PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and free of lumps.

  • 3

    Gently fold in the almond flour until just combined to give the cheesecake a delicate crumb and structure.

  • 4

    Pour the batter into the prepared pan and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator for at least 2 hours.

  • 7

    Once chilled and set, top the cheesecake with the mixed berries and serve cold.

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 velvety Greek yogurt and vanilla protein cheesecake baked to perfection and finished with a vibrant medley of juicy mixed berries.

NUTRITION

341kcal
Protein
42.7g
Fat
10.5g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Isolate

46g Egg Whites

18g Almond Flour

80g Mixed Berries

PREPARATION

  • 1

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

  • 2

    In a medium mixing bowl, whisk together the non-fat Greek yogurt, vanilla protein powder, and egg whites until the mixture is completely smooth and free of lumps.

  • 3

    Gently fold in the almond flour until just combined to give the cheesecake a delicate crumb and structure.

  • 4

    Pour the batter into the prepared pan and smooth the surface with a spatula.

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a slight jiggle.

  • 6

    Remove from the oven and let it cool at room temperature for 30 minutes before transferring to the refrigerator for at least 2 hours.

  • 7

    Once chilled and set, top the cheesecake with the mixed berries and serve cold.