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 light and protein-packed cheesecake that balances tangy nonfat Greek yogurt with a hint of whey, delicately elevated by fluffiness from egg whites. This mini cheesecake features a subtle almond flour crust and a vibrant burst of mixed berries and a drizzle of honey, offering a delightfully satisfying finish without compromising your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

337kcal
Protein
43g
Fat
7.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt

1/4 scoop whey protein isolate

3 egg whites

2 tbsp almond flour

1/4 cup mixed berries

1 tsp honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F and lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a bowl, combine the almond flour with a tiny drizzle of water (if needed) and press the mixture evenly into the base of the pan to form a light crust.

  • 3

    In another bowl, mix the nonfat Greek yogurt, whey protein isolate, and egg whites until fully incorporated and smooth.

  • 4

    Pour the protein-rich filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges begin to set; the center should still be slightly jiggly to maintain a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Just before serving, top with the mixed berries and drizzle the honey evenly over the top.

  • 8

    Slice and enjoy your protein-packed, guilt-free cheesecake dessert.

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 light and protein-packed cheesecake that balances tangy nonfat Greek yogurt with a hint of whey, delicately elevated by fluffiness from egg whites. This mini cheesecake features a subtle almond flour crust and a vibrant burst of mixed berries and a drizzle of honey, offering a delightfully satisfying finish without compromising your nutritional goals.

NUTRITION

337kcal
Protein
43g
Fat
7.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt

1/4 scoop whey protein isolate

3 egg whites

2 tbsp almond flour

1/4 cup mixed berries

1 tsp honey

PREPARATION

  • 1

    Preheat the oven to 350°F and lightly grease a small, oven-safe ramekin or mini cheesecake pan.

  • 2

    In a bowl, combine the almond flour with a tiny drizzle of water (if needed) and press the mixture evenly into the base of the pan to form a light crust.

  • 3

    In another bowl, mix the nonfat Greek yogurt, whey protein isolate, and egg whites until fully incorporated and smooth.

  • 4

    Pour the protein-rich filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges begin to set; the center should still be slightly jiggly to maintain a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 7

    Just before serving, top with the mixed berries and drizzle the honey evenly over the top.

  • 8

    Slice and enjoy your protein-packed, guilt-free cheesecake dessert.