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

Individual cheesecake baked with a nutty almond flour base and creamy Greek yogurt filling, finished with a burst of juicy macerated berries.

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NUTRITION

399kcal
Protein
39.4g
Fat
16.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

0.5 cup Mixed Berries

3 tablespoons Almond Flour

2 teaspoons Maple Syrup

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with one teaspoon of maple syrup and press the mixture firmly into the bottom of the pan to create the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften and release their juices into a thick sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Serve the chilled cheesecake topped with the warm or cooled berry compote.

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

Individual cheesecake baked with a nutty almond flour base and creamy Greek yogurt filling, finished with a burst of juicy macerated berries.

NUTRITION

399kcal
Protein
39.4g
Fat
16.1g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

0.6 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg

0.5 cup Mixed Berries

3 tablespoons Almond Flour

2 teaspoons Maple Syrup

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with one teaspoon of maple syrup and press the mixture firmly into the bottom of the pan to create the crust.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are firm and slightly golden, but the center still retains a slight jiggle.

  • 6

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat, stirring occasionally until they soften and release their juices into a thick sauce.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours.

  • 8

    Serve the chilled cheesecake topped with the warm or cooled berry compote.