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

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, topped with fresh mixed berries for a finish that is perfectly velvety.

Try 7 days free, then $12.99 / mo.

NUTRITION

436kcal
Protein
39.8g
Fat
17g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1 large Egg White

15 grams Vanilla Protein Powder

3 tablespoons Almond Flour

1 tablespoon Maple Syrup

1/2 cup Mixed Berries

1 teaspoon Coconut Oil

1/2 teaspoon Vanilla Extract

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

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

  • 3

    Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create the crust.

  • 4

    Bake the crust for 8 minutes until it is lightly toasted and fragrant.

  • 5

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

  • 6

    Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.

  • 7

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 8

    Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes.

  • 9

    Transfer to the refrigerator and chill for at least 2 hours to allow the texture to fully set.

  • 10

    Top with fresh mixed berries just 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

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, topped with fresh mixed berries for a finish that is perfectly velvety.

NUTRITION

436kcal
Protein
39.8g
Fat
17g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1 large Egg White

15 grams Vanilla Protein Powder

3 tablespoons Almond Flour

1 tablespoon Maple Syrup

1/2 cup Mixed Berries

1 teaspoon Coconut Oil

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

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

  • 3

    Press the almond mixture firmly into the bottom of a 4-inch springform pan or a large oven-safe ramekin to create the crust.

  • 4

    Bake the crust for 8 minutes until it is lightly toasted and fragrant.

  • 5

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

  • 6

    Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.

  • 7

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 8

    Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes.

  • 9

    Transfer to the refrigerator and chill for at least 2 hours to allow the texture to fully set.

  • 10

    Top with fresh mixed berries just before serving.