Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked with a base of creamy Greek yogurt and a nutty almond crust, this protein cheesecake is finished with a simmered berry compote that adds a bright, zesty tang.

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NUTRITION

707kcal
Protein
44.6g
Fat
39.4g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

1/3 cup Almond Flour

1 tbsp Coconut Oil

10g chopped Walnuts

1.5 tbsp Maple Syrup

1/2 cup Mixed Berries

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or oven-safe ramekin.

  • 2

    Combine the almond flour, chopped walnuts, melted coconut oil, and a half-tablespoon of maple syrup in a small bowl until it reaches a sandy consistency.

  • 3

    Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes until slightly golden.

  • 4

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and lemon juice until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set fully.

  • 8

    While the cheesecake chills, simmer the mixed berries in a small saucepan with the remaining maple syrup over medium heat until they break down into a thick sauce.

  • 9

    Spoon the chilled berry compote over the cheesecake just before serving.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Baked with a base of creamy Greek yogurt and a nutty almond crust, this protein cheesecake is finished with a simmered berry compote that adds a bright, zesty tang.

NUTRITION

707kcal
Protein
44.6g
Fat
39.4g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

10g Vanilla Whey Protein Powder

1 large Egg White

1/3 cup Almond Flour

1 tbsp Coconut Oil

10g chopped Walnuts

1.5 tbsp Maple Syrup

1/2 cup Mixed Berries

1 tsp Lemon Juice

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or oven-safe ramekin.

  • 2

    Combine the almond flour, chopped walnuts, melted coconut oil, and a half-tablespoon of maple syrup in a small bowl until it reaches a sandy consistency.

  • 3

    Press the crust mixture firmly into the bottom of the prepared pan and bake for 8 minutes until slightly golden.

  • 4

    In a medium bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and lemon juice until the batter is completely smooth.

  • 5

    Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours to set fully.

  • 8

    While the cheesecake chills, simmer the mixed berries in a small saucepan with the remaining maple syrup over medium heat until they break down into a thick sauce.

  • 9

    Spoon the chilled berry compote over the cheesecake just before serving.