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

A chilled protein cheesecake made with creamy Greek yogurt and vanilla, topped with a vibrant mixed berry compote and a toasted almond crust.

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NUTRITION

463kcal
Protein
48.1g
Fat
17.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

20 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Maple Syrup

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Combine 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 the prepared pan to form a crust and bake for 8 minutes until lightly golden.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, maple syrup, and vanilla extract 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 the cheesecake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

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

  • 8

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 to 7 minutes until they break down into a thick sauce.

  • 9

    Spoon the cooled berry compote over the chilled cheesecake just 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

A chilled protein cheesecake made with creamy Greek yogurt and vanilla, topped with a vibrant mixed berry compote and a toasted almond crust.

NUTRITION

463kcal
Protein
48.1g
Fat
17.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

20 grams Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

0.75 cup Mixed Berries

1 teaspoon Coconut Oil

1 teaspoon Maple Syrup

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Combine 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 the prepared pan to form a crust and bake for 8 minutes until lightly golden.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, maple syrup, and vanilla extract 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 the cheesecake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

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

  • 8

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 to 7 minutes until they break down into a thick sauce.

  • 9

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