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 protein-packed cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy mixed berry compote.

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NUTRITION

561kcal
Protein
62g
Fat
20.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 teaspoon Coconut Oil

1 cup Frozen Mixed Berries

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch or 6-inch springform pan.

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form a crust.

  • 3

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

  • 4

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

  • 5

    Bake for 30 to 35 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

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

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 to 7 minutes until they break down into a thick sauce.

  • 8

    Spoon the cooled berry compote over the cheesecake before slicing and 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

A protein-packed cheesecake made with Greek yogurt and vanilla bean, baked until set and topped with a vibrant, jammy mixed berry compote.

NUTRITION

561kcal
Protein
62g
Fat
20.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 teaspoon Coconut Oil

1 cup Frozen Mixed Berries

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch or 6-inch springform pan.

  • 2

    In a small bowl, mix the almond flour and melted coconut oil until it reaches a sandy consistency, then press firmly into the bottom of the pan to form a crust.

  • 3

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

  • 4

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

  • 5

    Bake for 30 to 35 minutes, or until the edges are set but the center still has a slight jiggle.

  • 6

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

  • 7

    While the cheesecake chills, place the mixed berries in a small saucepan over medium heat and simmer for 5 to 7 minutes until they break down into a thick sauce.

  • 8

    Spoon the cooled berry compote over the cheesecake before slicing and serving.