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 with Greek yogurt and an almond crust, this protein-packed cheesecake is topped with a vibrant and jammy berry compote.

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NUTRITION

477kcal
Protein
50g
Fat
21.1g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1 teaspoon Coconut Oil

3/4 cup Non-fat Greek Yogurt

1/4 cup 1% Cottage Cheese

1/2 scoop Vanilla Protein Powder

1/4 cup Egg Whites

1/2 cup Mixed Berries

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour and melted coconut oil together in a small bowl, then press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

    Place the Greek yogurt, cottage cheese, protein powder, and egg whites into a blender and process until the batter is silky and completely smooth.

  • 4

    Pour the cheesecake filling over the crust and bake for 30 to 35 minutes until the edges are set but the center still has a slight jiggle.

  • 5

    Allow the cheesecake to cool at room temperature, then transfer to the refrigerator for at least 4 hours to set to the perfect texture.

  • 6

    Gently simmer the mixed berries in a small saucepan until they release their juices and become jammy, then spoon 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 with Greek yogurt and an almond crust, this protein-packed cheesecake is topped with a vibrant and jammy berry compote.

NUTRITION

477kcal
Protein
50g
Fat
21.1g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1 teaspoon Coconut Oil

3/4 cup Non-fat Greek Yogurt

1/4 cup 1% Cottage Cheese

1/2 scoop Vanilla Protein Powder

1/4 cup Egg Whites

1/2 cup Mixed Berries

PREPARATION

  • 1

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

  • 2

    Mix the almond flour and melted coconut oil together in a small bowl, then press the mixture firmly into the bottom of the pan to form an even crust.

  • 3

    Place the Greek yogurt, cottage cheese, protein powder, and egg whites into a blender and process until the batter is silky and completely smooth.

  • 4

    Pour the cheesecake filling over the crust and bake for 30 to 35 minutes until the edges are set but the center still has a slight jiggle.

  • 5

    Allow the cheesecake to cool at room temperature, then transfer to the refrigerator for at least 4 hours to set to the perfect texture.

  • 6

    Gently simmer the mixed berries in a small saucepan until they release their juices and become jammy, then spoon over the chilled cheesecake before serving.