Silky Protein Cheesecake with Greek Yogurt and Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Cheesecake with Greek Yogurt and Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Greek Yogurt and Mixed Berries

A luscious Greek yogurt and vanilla bean cheesecake baked over a toasted almond crust and finished with a warm, jammy berry topping.

Try 7 days free, then $12.99 / mo.

NUTRITION

749kcal
Protein
66.7g
Fat
31g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Protein Powder

1/4 cup Liquid Egg Whites

1/2 cup Almond Flour

1 tablespoon Raw Honey

1 cup Mixed Berries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and line the bottom of a small 6-inch springform pan with parchment paper.

  • 2

    In a medium bowl, stir together the almond flour and honey until a crumbly dough forms, then press it firmly and evenly into the bottom of the pan.

  • 3

    Place the Greek yogurt, protein powder, and liquid egg whites into a blender and process until the mixture is completely smooth and aerated.

  • 4

    Pour the cheesecake batter over the almond crust and tap the pan gently on the counter to release any trapped air bubbles.

  • 5

    Bake for 30 to 35 minutes until the edges are firm but the center still has a slight, uniform jiggle.

  • 6

    Remove from the oven and let cool at room temperature for one hour before transferring to the refrigerator to chill for at least 4 hours.

  • 7

    In a small saucepan over medium heat, cook the mixed berries for 5 to 8 minutes until they burst and thicken into a sauce, then spoon over the chilled cheesecake before serving.

Silky Protein Cheesecake with Greek Yogurt and Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Cheesecake with Greek Yogurt and Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Greek Yogurt and Mixed Berries

A luscious Greek yogurt and vanilla bean cheesecake baked over a toasted almond crust and finished with a warm, jammy berry topping.

NUTRITION

749kcal
Protein
66.7g
Fat
31g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Protein Powder

1/4 cup Liquid Egg Whites

1/2 cup Almond Flour

1 tablespoon Raw Honey

1 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F and line the bottom of a small 6-inch springform pan with parchment paper.

  • 2

    In a medium bowl, stir together the almond flour and honey until a crumbly dough forms, then press it firmly and evenly into the bottom of the pan.

  • 3

    Place the Greek yogurt, protein powder, and liquid egg whites into a blender and process until the mixture is completely smooth and aerated.

  • 4

    Pour the cheesecake batter over the almond crust and tap the pan gently on the counter to release any trapped air bubbles.

  • 5

    Bake for 30 to 35 minutes until the edges are firm but the center still has a slight, uniform jiggle.

  • 6

    Remove from the oven and let cool at room temperature for one hour before transferring to the refrigerator to chill for at least 4 hours.

  • 7

    In a small saucepan over medium heat, cook the mixed berries for 5 to 8 minutes until they burst and thicken into a sauce, then spoon over the chilled cheesecake before serving.