Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked vanilla bean Greek yogurt cheesecake over a toasted almond crust, topped with a vibrant and juicy mixed berry compote.

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NUTRITION

382kcal
Protein
36.4g
Fat
14.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

0.5 tsp Coconut Oil

0.7 cup Mixed Berries

1.5 tsp Maple Syrup

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half a teaspoon of maple syrup until the mixture resembles wet sand.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake filling over the crust and tap the ramekin on the counter to release any air bubbles.

  • 6

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

  • 7

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

  • 8

    While the cheesecake sets, gently warm the mixed berries in a small saucepan over low heat until they release their juices and soften.

  • 9

    Top the chilled cheesecake with the berry compote just before serving.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked vanilla bean Greek yogurt cheesecake over a toasted almond crust, topped with a vibrant and juicy mixed berry compote.

NUTRITION

382kcal
Protein
36.4g
Fat
14.9g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

12g Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Almond Flour

0.5 tsp Coconut Oil

0.7 cup Mixed Berries

1.5 tsp Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half a teaspoon of maple syrup until the mixture resembles wet sand.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake filling over the crust and tap the ramekin on the counter to release any air bubbles.

  • 6

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

  • 7

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

  • 8

    While the cheesecake sets, gently warm the mixed berries in a small saucepan over low heat until they release their juices and soften.

  • 9

    Top the chilled cheesecake with the berry compote just before serving.