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

A creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, topped with a vibrant and tart berry compote.

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NUTRITION

433kcal
Protein
32.5g
Fat
16.7g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Plain Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

1.5 tablespoons Maple Syrup

0.5 cup Mixed Berries

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin with a touch of coconut oil.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of your prepared pan to create an even, compact crust layer.

  • 4

    Whisk the Greek yogurt, protein powder, egg white, vanilla extract, and half of the maple syrup in a medium bowl until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the crust and smooth the top with a spatula to ensure it is level.

  • 6

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 7

    Combine the mixed berries and the remaining maple syrup in a small saucepan over medium heat while the cheesecake is in the oven.

  • 8

    Simmer the berries for 5-8 minutes, stirring occasionally, until they break down into a thick and glossy compote.

  • 9

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before topping with the chilled berry compote.

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

A creamy Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, topped with a vibrant and tart berry compote.

NUTRITION

433kcal
Protein
32.5g
Fat
16.7g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Plain Non-fat Greek Yogurt

1.5 tablespoons Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1 teaspoon Coconut Oil

1.5 tablespoons Maple Syrup

0.5 cup Mixed Berries

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin with a touch of coconut oil.

  • 2

    Stir together the almond flour and melted coconut oil in a small bowl until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly into the bottom of your prepared pan to create an even, compact crust layer.

  • 4

    Whisk the Greek yogurt, protein powder, egg white, vanilla extract, and half of the maple syrup in a medium bowl until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the crust and smooth the top with a spatula to ensure it is level.

  • 6

    Bake for 25-30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 7

    Combine the mixed berries and the remaining maple syrup in a small saucepan over medium heat while the cheesecake is in the oven.

  • 8

    Simmer the berries for 5-8 minutes, stirring occasionally, until they break down into a thick and glossy compote.

  • 9

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before topping with the chilled berry compote.