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

Creamy Greek yogurt cheesecake baked over a toasted almond and walnut crust, finished with a bright and jammy mixed berry compote.

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NUTRITION

646kcal
Protein
54.0g
Fat
16.7g
Carbs
70.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

1 tablespoon chopped Walnuts

2 tablespoons Honey

1 cup Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and finely chopped walnuts with one teaspoon of the honey until a crumbly paste forms.

  • 3

    Press the nut mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and the remaining honey until the batter is completely smooth and aerated.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 30 to 35 minutes or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 7

    Remove from the oven and let it cool at room temperature before transferring to the refrigerator to set for at least 4 hours.

  • 8

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they release their juices and thicken into a jammy consistency.

  • 9

    Spoon the cooled berry compote 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

Creamy Greek yogurt cheesecake baked over a toasted almond and walnut crust, finished with a bright and jammy mixed berry compote.

NUTRITION

646kcal
Protein
54.0g
Fat
16.7g
Carbs
70.8g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

2 large Egg Whites

3 tablespoons Almond Flour

1 tablespoon chopped Walnuts

2 tablespoons Honey

1 cup Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and finely chopped walnuts with one teaspoon of the honey until a crumbly paste forms.

  • 3

    Press the nut mixture firmly into the bottom of the prepared pan to create an even crust layer.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg whites, vanilla extract, and the remaining honey until the batter is completely smooth and aerated.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 30 to 35 minutes or until the edges are firm and slightly golden, while the center remains slightly jiggly.

  • 7

    Remove from the oven and let it cool at room temperature before transferring to the refrigerator to set for at least 4 hours.

  • 8

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5-8 minutes until they release their juices and thicken into a jammy consistency.

  • 9

    Spoon the cooled berry compote over the chilled cheesecake before serving.