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 Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, topped with a warm and jammy berry compote.

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NUTRITION

596kcal
Protein
55.5g
Fat
28.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

35g Vanilla Whey Protein Powder

30g Egg Whites

40g Almond Flour

75g Mixed Berries

0.5 tbsp Coconut Oil

0.5 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.

  • 4

    Bake the crust for 8 minutes until lightly golden, then remove from the oven and let cool slightly.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 9

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a jammy consistency.

  • 10

    Top the chilled cheesecake with the warm berry compote 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

Baked Greek yogurt and vanilla protein cheesecake on a toasted almond flour crust, topped with a warm and jammy berry compote.

NUTRITION

596kcal
Protein
55.5g
Fat
28.4g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

35g Vanilla Whey Protein Powder

30g Egg Whites

40g Almond Flour

75g Mixed Berries

0.5 tbsp Coconut Oil

0.5 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.

  • 3

    Press the almond flour mixture firmly into the bottom of the prepared pan to form an even crust.

  • 4

    Bake the crust for 8 minutes until lightly golden, then remove from the oven and let cool slightly.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 9

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they break down into a jammy consistency.

  • 10

    Top the chilled cheesecake with the warm berry compote just before serving.