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 over a nutty almond crust, finished with a vibrant and jammy mixed berry compote.

Try 7 days free, then $12.99 / mo.

NUTRITION

569kcal
Protein
50.6g
Fat
25.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1 tablespoon Coconut Oil

0.5 cup Mixed Berries

1 tablespoon Maple Syrup

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan with parchment paper.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half of the maple syrup until a crumbly dough forms.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to set fully.

  • 8

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

  • 9

    Spoon the warm berry compote over the chilled cheesecake just before serving for a beautiful contrast.

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 over a nutty almond crust, finished with a vibrant and jammy mixed berry compote.

NUTRITION

569kcal
Protein
50.6g
Fat
25.4g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.75 scoop Vanilla Whey Protein Powder

1 large Egg White

3 tablespoons Almond Flour

1 tablespoon Coconut Oil

0.5 cup Mixed Berries

1 tablespoon Maple Syrup

PREPARATION

  • 1

    Preheat your oven to 325°F and line a small 4-inch springform pan with parchment paper.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half of the maple syrup until a crumbly dough forms.

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 3 hours to set fully.

  • 8

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

  • 9

    Spoon the warm berry compote over the chilled cheesecake just before serving for a beautiful contrast.