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 powder over a nutty almond crust, finished with a vibrant, jammy berry compote.

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NUTRITION

571kcal
Protein
50.8g
Fat
20.7g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 large Egg Whites

0.5 scoop Vanilla Whey Protein Isolate

4 tablespoons Almond Flour

1 cup Mixed Berries

1 teaspoon Coconut Oil

1 tablespoon Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan with a touch of coconut oil.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy texture, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and half of the honey until the mixture is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spoon.

  • 5

    Bake for 30 to 35 minutes until the edges are set and the center has a very slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries and the remaining honey in a small saucepan over medium heat, simmering for 8 to 10 minutes until thickened into a jammy compote.

  • 7

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

  • 8

    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

Baked Greek yogurt and vanilla protein powder over a nutty almond crust, finished with a vibrant, jammy berry compote.

NUTRITION

571kcal
Protein
50.8g
Fat
20.7g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 large Egg Whites

0.5 scoop Vanilla Whey Protein Isolate

4 tablespoons Almond Flour

1 cup Mixed Berries

1 teaspoon Coconut Oil

1 tablespoon Honey

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan with a touch of coconut oil.

  • 2

    In a small bowl, mix the almond flour with the melted coconut oil until it reaches a sandy texture, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, egg whites, vanilla protein powder, and half of the honey until the mixture is completely smooth and lump-free.

  • 4

    Pour the cheesecake batter over the almond crust and smooth the top with a spoon.

  • 5

    Bake for 30 to 35 minutes until the edges are set and the center has a very slight jiggle.

  • 6

    While the cheesecake is baking, place the mixed berries and the remaining honey in a small saucepan over medium heat, simmering for 8 to 10 minutes until thickened into a jammy compote.

  • 7

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

  • 8

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