Greek Yogurt Protein Cheesecake with Fresh Berries

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

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant medley of juicy fresh berries.

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NUTRITION

493kcal
Protein
50g
Fat
12.5g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

2 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

1 tablespoon Maple Syrup

1 cup Mixed Berries

1 teaspoon Vanilla Extract

1 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin with coconut oil.

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    In a separate mixing bowl, combine the Greek yogurt, vanilla protein powder, egg whites, the remaining maple syrup, and vanilla extract, whisking until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond crust and use a spatula to level the top.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature for about 30 minutes before transferring it to the refrigerator.

  • 7

    Chill for at least 2 hours to allow the texture to firm up properly.

  • 8

    Top with the fresh mixed berries just before serving for a burst of natural sweetness.

Greek Yogurt Protein Cheesecake with Fresh Berries

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

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

A velvety protein cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant medley of juicy fresh berries.

NUTRITION

493kcal
Protein
50g
Fat
12.5g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

2 tablespoons Liquid Egg Whites

2 tablespoons Almond Flour

1 tablespoon Maple Syrup

1 cup Mixed Berries

1 teaspoon Vanilla Extract

1 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin with coconut oil.

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until it reaches a crumbly consistency, then press it firmly into the bottom of your prepared pan.

  • 3

    In a separate mixing bowl, combine the Greek yogurt, vanilla protein powder, egg whites, the remaining maple syrup, and vanilla extract, whisking until the batter is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond crust and use a spatula to level the top.

  • 5

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

  • 6

    Remove from the oven and allow the cheesecake to cool at room temperature for about 30 minutes before transferring it to the refrigerator.

  • 7

    Chill for at least 2 hours to allow the texture to firm up properly.

  • 8

    Top with the fresh mixed berries just before serving for a burst of natural sweetness.