Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A light and creamy crustless protein cheesecake featuring nonfat Greek yogurt, egg whites, and fat-free cream cheese, nestled on a delicate almond flour crust and topped with fresh mixed berries. This dessert perfectly combines tangy, smooth cheesecake with a nutty crunch, offering a balanced, guilt-free indulgence.

Try 7 days free, then $12.99 / mo.

NUTRITION

371kcal
Protein
36g
Fat
14g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

3 large Egg Whites (99g)

2 ounces Fat-Free Cream Cheese (56g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 300°F. Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and a few drops of water if needed to bring the mixture together. Press it evenly into the bottom of the pan to form a thin crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, egg whites, fat-free cream cheese, vanilla extract, and lemon zest until smooth and silky.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 to 25 minutes, or until the filling is just set. The center should still have a slight jiggle.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Before serving, gently top with fresh mixed berries.

  • 8

    Enjoy your delightful, protein-packed dessert!

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A light and creamy crustless protein cheesecake featuring nonfat Greek yogurt, egg whites, and fat-free cream cheese, nestled on a delicate almond flour crust and topped with fresh mixed berries. This dessert perfectly combines tangy, smooth cheesecake with a nutty crunch, offering a balanced, guilt-free indulgence.

NUTRITION

371kcal
Protein
36g
Fat
14g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

3 large Egg Whites (99g)

2 ounces Fat-Free Cream Cheese (56g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat the oven to 300°F. Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) and a few drops of water if needed to bring the mixture together. Press it evenly into the bottom of the pan to form a thin crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, egg whites, fat-free cream cheese, vanilla extract, and lemon zest until smooth and silky.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20 to 25 minutes, or until the filling is just set. The center should still have a slight jiggle.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Before serving, gently top with fresh mixed berries.

  • 8

    Enjoy your delightful, protein-packed dessert!