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 buttery almond crust, finished with a vibrant and juicy mixed berry compote.

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NUTRITION

760kcal
Protein
45.1g
Fat
43g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1.5 tbsp Vanilla Whey Protein Powder

1 large Egg White

1/2 cup Almond Flour

1.5 tbsp Maple Syrup

1 cup Mixed Berries

1 tbsp Coconut Oil

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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, combine the almond flour, melted coconut oil, and half a tablespoon of maple syrup until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly and evenly into the bottom of the springform pan to create the crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and the remaining tablespoon of maple syrup until the batter is completely smooth and lump-free.

  • 5

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

  • 6

    Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 7

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

  • 8

    While the cake chills, gently warm the mixed berries in a small saucepan over low heat until they release their juices, then spoon the warm compote over the chilled cheesecake 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 buttery almond crust, finished with a vibrant and juicy mixed berry compote.

NUTRITION

760kcal
Protein
45.1g
Fat
43g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Non-fat Greek Yogurt

1.5 tbsp Vanilla Whey Protein Powder

1 large Egg White

1/2 cup Almond Flour

1.5 tbsp Maple Syrup

1 cup Mixed Berries

1 tbsp Coconut Oil

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, combine the almond flour, melted coconut oil, and half a tablespoon of maple syrup until the mixture resembles wet sand.

  • 3

    Press the almond mixture firmly and evenly into the bottom of the springform pan to create the crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, and the remaining tablespoon of maple syrup until the batter is completely smooth and lump-free.

  • 5

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

  • 6

    Bake for 30 to 35 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 7

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

  • 8

    While the cake chills, gently warm the mixed berries in a small saucepan over low heat until they release their juices, then spoon the warm compote over the chilled cheesecake before serving.