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 protein-packed cheesecake made with Greek yogurt and vanilla whey on a nutty almond crust, topped with a warm berry compote that is perfectly jammy.

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NUTRITION

781kcal
Protein
69g
Fat
28.1g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour

2 tsp Coconut Oil, melted

1.5 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1 tbsp Honey

1.5 cups Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and line a 6-inch springform pan with parchment paper.

  • 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 create an even crust layer.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, honey, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 35 to 40 minutes or until the edges are set and the center has a slight jiggle.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 10 minutes until they break down into a thick compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 3 hours.

  • 9

    Top the chilled cheesecake with the berry compote before slicing and 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 protein-packed cheesecake made with Greek yogurt and vanilla whey on a nutty almond crust, topped with a warm berry compote that is perfectly jammy.

NUTRITION

781kcal
Protein
69g
Fat
28.1g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour

2 tsp Coconut Oil, melted

1.5 cups Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1 tbsp Honey

1.5 cups Mixed Berries

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and line a 6-inch springform pan with parchment paper.

  • 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 create an even crust layer.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, honey, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 35 to 40 minutes or until the edges are set and the center has a slight jiggle.

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat and simmer for 10 minutes until they break down into a thick compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature before transferring to the refrigerator to chill for at least 3 hours.

  • 9

    Top the chilled cheesecake with the berry compote before slicing and serving.