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 with a light almond crust and creamy vanilla yogurt filling, this protein cheesecake is topped with a vibrant, juicy berry compote.

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NUTRITION

357kcal
Protein
42g
Fat
11.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

18g Vanilla Whey Protein Isolate

1 large Egg White

15g Almond Flour

80g Mixed Berries

0.5 tsp Coconut Oil

0.5 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or individual springform pan with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.

  • 3

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

  • 4

    Pour the yogurt batter over the almond crust and smooth the surface with the back of a spoon.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, while the center remains just a bit jiggly.

  • 6

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

  • 7

    Warm the mixed berries in a small saucepan over low heat until they release their juices, then spoon the warm compote over the chilled cheesecake 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 with a light almond crust and creamy vanilla yogurt filling, this protein cheesecake is topped with a vibrant, juicy berry compote.

NUTRITION

357kcal
Protein
42g
Fat
11.8g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

18g Vanilla Whey Protein Isolate

1 large Egg White

15g Almond Flour

80g Mixed Berries

0.5 tsp Coconut Oil

0.5 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or individual springform pan with a touch of coconut oil.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency, then press it firmly into the bottom of your prepared pan.

  • 3

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

  • 4

    Pour the yogurt batter over the almond crust and smooth the surface with the back of a spoon.

  • 5

    Bake for 25 to 30 minutes until the edges are set and slightly golden, while the center remains just a bit jiggly.

  • 6

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

  • 7

    Warm the mixed berries in a small saucepan over low heat until they release their juices, then spoon the warm compote over the chilled cheesecake before serving.