Creamy Greek Yogurt Protein Cheesecake with Berry Compote

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

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

A velvety Greek yogurt and vanilla protein cheesecake baked on a toasted almond crust, topped with a luscious and warm berry compote.

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NUTRITION

424kcal
Protein
35.7g
Fat
18.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

12g Vanilla Whey Protein Powder

1 Large Egg White

3 tbsp Almond Flour

1.5 tsp Coconut Oil

100g Mixed Berries

2 tsp Maple Syrup

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake batter over the 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

    While the cheesecake bakes, combine the mixed berries and maple syrup in a small saucepan over medium heat.

  • 8

    Simmer the berries for 5-8 minutes, mashing slightly, until the mixture thickens into a glossy compote.

  • 9

    Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

  • 10

    Serve the chilled cheesecake topped with the warm berry compote.

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

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

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Berry Compote

A velvety Greek yogurt and vanilla protein cheesecake baked on a toasted almond crust, topped with a luscious and warm berry compote.

NUTRITION

424kcal
Protein
35.7g
Fat
18.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

12g Vanilla Whey Protein Powder

1 Large Egg White

3 tbsp Almond Flour

1.5 tsp Coconut Oil

100g Mixed Berries

2 tsp Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C) and lightly grease a small 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

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

  • 4

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

  • 5

    Pour the cheesecake batter over the 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

    While the cheesecake bakes, combine the mixed berries and maple syrup in a small saucepan over medium heat.

  • 8

    Simmer the berries for 5-8 minutes, mashing slightly, until the mixture thickens into a glossy compote.

  • 9

    Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set.

  • 10

    Serve the chilled cheesecake topped with the warm berry compote.