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 topped with a warm, jammy berry compote.

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NUTRITION

493kcal
Protein
61.3g
Fat
16.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan.

  • 2

    Press the almond flour into the bottom of the pan to create a thin, even crust layer.

  • 3

    Whisk the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract in a large bowl until the batter is silky smooth.

  • 4

    Pour the batter over the crust and bake for 30 minutes or until the edges are set but the center still has a slight jiggle.

  • 5

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

  • 6

    Allow the cheesecake to cool completely at room temperature, then chill in the fridge for at least three hours before serving with the berry topping.

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 topped with a warm, jammy berry compote.

NUTRITION

493kcal
Protein
61.3g
Fat
16.5g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 6-inch springform pan.

  • 2

    Press the almond flour into the bottom of the pan to create a thin, even crust layer.

  • 3

    Whisk the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract in a large bowl until the batter is silky smooth.

  • 4

    Pour the batter over the crust and bake for 30 minutes or until the edges are set but the center still has a slight jiggle.

  • 5

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

  • 6

    Allow the cheesecake to cool completely at room temperature, then chill in the fridge for at least three hours before serving with the berry topping.