Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked cheesecake made with Greek yogurt and vanilla protein, finished with a warm mixed berry compote that is incredibly silky.

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NUTRITION

455kcal
Protein
40.6g
Fat
18.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1 cup Frozen Mixed Berries

1 teaspoon Maple Syrup

0.5 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin with a touch of coconut oil.

  • 2

    In a small bowl, stir together the almond flour and the remaining coconut oil until a crumbly dough forms, then press it firmly into the bottom of the pan to create a crust.

  • 3

    In a medium mixing bowl, whisk the Greek yogurt, vanilla protein powder, and egg white together until the mixture is completely smooth and no lumps remain.

  • 4

    Pour the yogurt batter over the almond crust and bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 5

    While the cheesecake bakes, place the mixed berries and maple syrup in a small saucepan over medium heat, simmering for 8 to 10 minutes until the fruit softens into a thick sauce.

  • 6

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

  • 7

    Serve the chilled cheesecake topped with the berry compote for a high-protein, nutrient-dense treat.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Oven-baked cheesecake made with Greek yogurt and vanilla protein, finished with a warm mixed berry compote that is incredibly silky.

NUTRITION

455kcal
Protein
40.6g
Fat
18.5g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1 cup Frozen Mixed Berries

1 teaspoon Maple Syrup

0.5 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin with a touch of coconut oil.

  • 2

    In a small bowl, stir together the almond flour and the remaining coconut oil until a crumbly dough forms, then press it firmly into the bottom of the pan to create a crust.

  • 3

    In a medium mixing bowl, whisk the Greek yogurt, vanilla protein powder, and egg white together until the mixture is completely smooth and no lumps remain.

  • 4

    Pour the yogurt batter over the almond crust and bake for 25 to 30 minutes until the edges are firm but the center still has a slight jiggle.

  • 5

    While the cheesecake bakes, place the mixed berries and maple syrup in a small saucepan over medium heat, simmering for 8 to 10 minutes until the fruit softens into a thick sauce.

  • 6

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

  • 7

    Serve the chilled cheesecake topped with the berry compote for a high-protein, nutrient-dense treat.