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 with a light graham cracker crust, topped with a vibrant and juicy berry compote.

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NUTRITION

337kcal
Protein
41.7g
Fat
3.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Graham Cracker Crumbs

0.5 cup Mixed Berries

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PREPARATION

  • 1

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

  • 2

    Mix the graham cracker crumbs with a tiny splash of water or almond milk to moisten, then press firmly into the bottom of the pan to form a crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm berry compote and enjoy.

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 with a light graham cracker crust, topped with a vibrant and juicy berry compote.

NUTRITION

337kcal
Protein
41.7g
Fat
3.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tbsp Graham Cracker Crumbs

0.5 cup Mixed Berries

PREPARATION

  • 1

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

  • 2

    Mix the graham cracker crumbs with a tiny splash of water or almond milk to moisten, then press firmly into the bottom of the pan to form a crust.

  • 3

    In a medium bowl, whisk together the Greek yogurt, vanilla protein powder, and egg white until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake batter over the graham cracker crust and smooth the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set.

  • 7

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

  • 8

    Top the chilled cheesecake with the warm berry compote and enjoy.