Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Oven-baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant and jammy berry compote.

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NUTRITION

390kcal
Protein
42.8g
Fat
7.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

2 tablespoons Almond Flour

1 tablespoon Maple Syrup

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until a crumbly dough forms, then press it firmly into the bottom of the ramekin.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.

  • 8

    Top the chilled cheesecake with the berry compote before serving.

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Oven-baked cheesecake made with Greek yogurt and vanilla protein, topped with a vibrant and jammy berry compote.

NUTRITION

390kcal
Protein
42.8g
Fat
7.7g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.5 scoop Vanilla Whey Protein

1 large Egg White

2 tablespoons Almond Flour

1 tablespoon Maple Syrup

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with one teaspoon of the maple syrup until a crumbly dough forms, then press it firmly into the bottom of the ramekin.

  • 3

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

  • 4

    Pour the yogurt mixture over the almond crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    While the cheesecake chills, heat the mixed berries in a small saucepan over medium heat for 5 minutes until they break down into a thick sauce.

  • 8

    Top the chilled cheesecake with the berry compote before serving.