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 light yet satisfying dessert that harmonizes creamy, tangy Greek yogurt with a boost of whey protein, all set atop a subtle oat flour crust and finished with a vibrant medley of mixed berries. This protein cheesecake is both decadent and nutritious, ideal for a dessert that doesn’t compromise on your fitness goals.

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NUTRITION

356kcal
Protein
42.5g
Fat
2.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Oat Flour (~30g)

3/4 cup Nonfat Greek Yogurt (~184g)

0.8 scoop Whey Protein Isolate (Vanilla) (~20g)

1 large Egg White (~33g)

1/2 cup Mixed Berries (~75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small springform or cheesecake pan.

  • 2

    In a small bowl, combine the oat flour with 1-2 teaspoons of water (or a splash of nonfat milk) to form a damp, crumbly base. Press this mixture evenly into the bottom of the pan to form your crust.

  • 3

    In a blender or mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Blend or whisk vigorously until smooth and fully incorporated.

  • 4

    Pour the creamy mixture over the oat crust in the pan, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center has a slight jiggle. Avoid overbaking to maintain a creamy texture.

  • 6

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

  • 7

    Before serving, top the cheesecake with the mixed berries for a burst of color and flavor. Optionally, add a light drizzle of lemon juice or a sugar-free sweetener if desired.

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 light yet satisfying dessert that harmonizes creamy, tangy Greek yogurt with a boost of whey protein, all set atop a subtle oat flour crust and finished with a vibrant medley of mixed berries. This protein cheesecake is both decadent and nutritious, ideal for a dessert that doesn’t compromise on your fitness goals.

NUTRITION

356kcal
Protein
42.5g
Fat
2.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Oat Flour (~30g)

3/4 cup Nonfat Greek Yogurt (~184g)

0.8 scoop Whey Protein Isolate (Vanilla) (~20g)

1 large Egg White (~33g)

1/2 cup Mixed Berries (~75g)

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small springform or cheesecake pan.

  • 2

    In a small bowl, combine the oat flour with 1-2 teaspoons of water (or a splash of nonfat milk) to form a damp, crumbly base. Press this mixture evenly into the bottom of the pan to form your crust.

  • 3

    In a blender or mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Blend or whisk vigorously until smooth and fully incorporated.

  • 4

    Pour the creamy mixture over the oat crust in the pan, smoothing out the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center has a slight jiggle. Avoid overbaking to maintain a creamy texture.

  • 6

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

  • 7

    Before serving, top the cheesecake with the mixed berries for a burst of color and flavor. Optionally, add a light drizzle of lemon juice or a sugar-free sweetener if desired.