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

A velvet-textured cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

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NUTRITION

344kcal
Protein
42.1g
Fat
9.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

220g Non-fat Greek Yogurt

66g Egg Whites

10g Vanilla Whey Protein Powder

100g Mixed Berries

15g Almond Flour

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PREPARATION

  • 1

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

  • 2

    In a small bowl, press the almond flour into the bottom of the dish to create a thin, nutty base.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a jammy consistency.

  • 7

    Allow the cheesecake to cool completely in the refrigerator for at least two hours before topping with the warm berry compote.

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

A velvet-textured cheesecake baked with creamy Greek yogurt and vanilla protein, topped with a warm and jammy mixed berry compote.

NUTRITION

344kcal
Protein
42.1g
Fat
9.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

220g Non-fat Greek Yogurt

66g Egg Whites

10g Vanilla Whey Protein Powder

100g Mixed Berries

15g Almond Flour

PREPARATION

  • 1

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

  • 2

    In a small bowl, press the almond flour into the bottom of the dish to create a thin, nutty base.

  • 3

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

  • 4

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

  • 5

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 6

    While the cheesecake bakes, heat the mixed berries in a small saucepan over medium heat until they break down into a jammy consistency.

  • 7

    Allow the cheesecake to cool completely in the refrigerator for at least two hours before topping with the warm berry compote.