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 traditional cheesecake that packs a protein punch and is perfectly balanced for a satisfying dessert treat. This creamy cheesecake blends nonfat Greek yogurt, low‐fat cream cheese, and whey protein, lightly sweetened and complemented by a subtle almond flour crust. Topped with a medley of fresh mixed berries, it offers delightful textures and a refreshing finish.

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NUTRITION

603kcal
Protein
67.3g
Fat
23.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

3 Egg Whites (approx. 99g)

1 scoop (30g) Whey Protein Isolate, Vanilla

30g Almond Flour

1 tsp Honey

50g Mixed Berries

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PREPARATION

  • 1

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

  • 2

    Prepare the crust by combining the almond flour and honey in a small bowl. Add 1 tablespoon of water to help blend if needed. Press this mixture firmly into the base of the pan to form an even crust.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein isolate until the mixture is smooth and homogeneous.

  • 4

    Pour the cheesecake filling over the prepared almond flour crust, smoothing 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 is just slightly jiggly. Avoid overbaking to maintain creaminess.

  • 6

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

  • 7

    Before serving, gently top with fresh mixed berries. Slice and enjoy a protein-packed dessert that stays within your nutritional goals.

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 traditional cheesecake that packs a protein punch and is perfectly balanced for a satisfying dessert treat. This creamy cheesecake blends nonfat Greek yogurt, low‐fat cream cheese, and whey protein, lightly sweetened and complemented by a subtle almond flour crust. Topped with a medley of fresh mixed berries, it offers delightful textures and a refreshing finish.

NUTRITION

603kcal
Protein
67.3g
Fat
23.5g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

3 Egg Whites (approx. 99g)

1 scoop (30g) Whey Protein Isolate, Vanilla

30g Almond Flour

1 tsp Honey

50g Mixed Berries

PREPARATION

  • 1

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

  • 2

    Prepare the crust by combining the almond flour and honey in a small bowl. Add 1 tablespoon of water to help blend if needed. Press this mixture firmly into the base of the pan to form an even crust.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein isolate until the mixture is smooth and homogeneous.

  • 4

    Pour the cheesecake filling over the prepared almond flour crust, smoothing 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 is just slightly jiggly. Avoid overbaking to maintain creaminess.

  • 6

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

  • 7

    Before serving, gently top with fresh mixed berries. Slice and enjoy a protein-packed dessert that stays within your nutritional goals.