Silky Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a vibrant medley of juicy fresh berries.

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NUTRITION

503kcal
Protein
31.6g
Fat
27.1g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

2 tsp Coconut Oil, melted

170g Greek Yogurt (2% fat)

1 large Egg White

10g Vanilla Whey Protein Powder

1.5 tbsp Maple Syrup

0.5 cup Mixed Berries

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PREPARATION

  • 1

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

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until the mixture resembles wet sand, then press it firmly into the bottom of your prepared pan to form the crust.

  • 3

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

  • 4

    Pour the cheesecake filling over the almond crust and gently tap the pan on the counter to release any trapped air bubbles.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle when shaken.

  • 6

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

  • 7

    Once chilled and set, top the cheesecake with the fresh mixed berries and serve cold.

Silky Greek Yogurt Protein Cheesecake with Fresh 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 Fresh Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

Baked Greek yogurt and vanilla protein cheesecake over a toasted almond crust, finished with a vibrant medley of juicy fresh berries.

NUTRITION

503kcal
Protein
31.6g
Fat
27.1g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

2 tsp Coconut Oil, melted

170g Greek Yogurt (2% fat)

1 large Egg White

10g Vanilla Whey Protein Powder

1.5 tbsp Maple Syrup

0.5 cup Mixed Berries

PREPARATION

  • 1

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

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until the mixture resembles wet sand, then press it firmly into the bottom of your prepared pan to form the crust.

  • 3

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

  • 4

    Pour the cheesecake filling over the almond crust and gently tap the pan on the counter to release any trapped air bubbles.

  • 5

    Bake for 25 to 30 minutes, or until the edges are firm and the center has a slight, jelly-like jiggle when shaken.

  • 6

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

  • 7

    Once chilled and set, top the cheesecake with the fresh mixed berries and serve cold.