Protein Cheesecake with Greek Yogurt and Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Cheesecake with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berries

Enjoy a creamy, protein-packed cheesecake that delivers a delightful blend of tangy nonfat Greek yogurt and smooth low-fat cream cheese. Enhanced by a rich egg yolk and a hint of whey protein, the filling is perfectly balanced with a crisp oat flour crust and a vibrant berry topping, creating an indulgent dessert that feels both luxurious and nutritious.

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NUTRITION

476kcal
Protein
34.2g
Fat
14.5g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Egg Yolk

1/5 scoop Whey Protein Powder

100g Mixed Berries (for filling)

40g Oat Flour

50g Mixed Berries (for topping)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg yolk. Whisk until the mixture is smooth and creamy.

  • 3

    Gently stir in the whey protein powder and 100g mixed berries until evenly distributed.

  • 4

    In a separate small bowl, mix the oat flour with a pinch of sweetener (optional) to form your crust.

  • 5

    Press the oat flour mixture firmly into the bottom of your prepared pan to create an even layer.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set. Be careful not to overbake to maintain a soft, cheesecake-like texture.

  • 8

    Allow the cheesecake to cool at room temperature. Once cooled, top with the remaining 50g of mixed berries.

  • 9

    Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.

Protein Cheesecake with Greek Yogurt and Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein Cheesecake with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berries

Enjoy a creamy, protein-packed cheesecake that delivers a delightful blend of tangy nonfat Greek yogurt and smooth low-fat cream cheese. Enhanced by a rich egg yolk and a hint of whey protein, the filling is perfectly balanced with a crisp oat flour crust and a vibrant berry topping, creating an indulgent dessert that feels both luxurious and nutritious.

NUTRITION

476kcal
Protein
34.2g
Fat
14.5g
Carbs
55.6g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Egg Yolk

1/5 scoop Whey Protein Powder

100g Mixed Berries (for filling)

40g Oat Flour

50g Mixed Berries (for topping)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg yolk. Whisk until the mixture is smooth and creamy.

  • 3

    Gently stir in the whey protein powder and 100g mixed berries until evenly distributed.

  • 4

    In a separate small bowl, mix the oat flour with a pinch of sweetener (optional) to form your crust.

  • 5

    Press the oat flour mixture firmly into the bottom of your prepared pan to create an even layer.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set. Be careful not to overbake to maintain a soft, cheesecake-like texture.

  • 8

    Allow the cheesecake to cool at room temperature. Once cooled, top with the remaining 50g of mixed berries.

  • 9

    Refrigerate for at least 1 hour before serving to allow the flavors to meld and the cheesecake to firm up.