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

Enjoy a lighter twist on classic cheesecake with a high-protein Greek yogurt filling accented by a hint of vanilla and a delicate graham cracker crust. Topped with a generous serving of vibrant mixed berries, this dessert offers a harmonious balance of tart, sweet, and creamy textures—perfectly suited to satisfy your sweet tooth while keeping your macros in check.

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NUTRITION

544kcal
Protein
57.5g
Fat
9.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 large Egg White (33g)

2 ounces Fat-Free Cream Cheese (56g)

1 cup Mixed Berries (150g)

1/4 cup Graham Cracker Crumbs (28g)

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, egg white, and fat-free cream cheese. Whisk until the mixture is completely smooth and well blended.

  • 3

    Press the graham cracker crumbs firmly into the bottom of the prepared pan to form an even, compact crust.

  • 4

    Pour the cheesecake mixture over the crust, spreading it evenly with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature. Then, chill in the refrigerator for at least 2 hours to allow it to firm up.

  • 7

    Before serving, top the cheesecake with a cup of fresh mixed berries. Optionally, drizzle a small amount of your favorite low-calorie sweetener or a touch of vanilla extract for additional flavor.

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

Enjoy a lighter twist on classic cheesecake with a high-protein Greek yogurt filling accented by a hint of vanilla and a delicate graham cracker crust. Topped with a generous serving of vibrant mixed berries, this dessert offers a harmonious balance of tart, sweet, and creamy textures—perfectly suited to satisfy your sweet tooth while keeping your macros in check.

NUTRITION

544kcal
Protein
57.5g
Fat
9.4g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 large Egg White (33g)

2 ounces Fat-Free Cream Cheese (56g)

1 cup Mixed Berries (150g)

1/4 cup Graham Cracker Crumbs (28g)

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, egg white, and fat-free cream cheese. Whisk until the mixture is completely smooth and well blended.

  • 3

    Press the graham cracker crumbs firmly into the bottom of the prepared pan to form an even, compact crust.

  • 4

    Pour the cheesecake mixture over the crust, spreading it evenly with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center still has a slight wobble.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature. Then, chill in the refrigerator for at least 2 hours to allow it to firm up.

  • 7

    Before serving, top the cheesecake with a cup of fresh mixed berries. Optionally, drizzle a small amount of your favorite low-calorie sweetener or a touch of vanilla extract for additional flavor.