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 refreshing twist on classic cheesecake that's high in protein and perfectly portioned to keep you on track. This light and creamy cheesecake features nonfat Greek yogurt blended with egg whites, vanilla whey protein, and a hint of light cream cheese, all sitting atop a delicate rolled oats crust. Topped with fresh mixed berries, every bite is a delightful balance of tangy, sweet, and wholesome goodness.

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NUTRITION

495kcal
Protein
66.3g
Fat
7.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 Egg Whites (approx. 99g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 oz Light Cream Cheese (28g)

1/3 cup Rolled Oats (30g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, springform pan or individual ramekins.

  • 2

    For the crust, pulse the rolled oats in a food processor until coarsely ground. Press the oats evenly onto the bottom of the prepared pan to form a thin, compact layer.

  • 3

    In a blender or large bowl, combine the nonfat Greek yogurt, egg whites, vanilla whey protein, and light cream cheese. Blend or whisk until completely smooth.

  • 4

    Pour the cheesecake mixture over the prepared oats crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 2 hours to set completely.

  • 7

    Before serving, top with the mixed berries. Enjoy your protein-packed, guilt-free 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 refreshing twist on classic cheesecake that's high in protein and perfectly portioned to keep you on track. This light and creamy cheesecake features nonfat Greek yogurt blended with egg whites, vanilla whey protein, and a hint of light cream cheese, all sitting atop a delicate rolled oats crust. Topped with fresh mixed berries, every bite is a delightful balance of tangy, sweet, and wholesome goodness.

NUTRITION

495kcal
Protein
66.3g
Fat
7.1g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 Egg Whites (approx. 99g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 oz Light Cream Cheese (28g)

1/3 cup Rolled Oats (30g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, springform pan or individual ramekins.

  • 2

    For the crust, pulse the rolled oats in a food processor until coarsely ground. Press the oats evenly onto the bottom of the prepared pan to form a thin, compact layer.

  • 3

    In a blender or large bowl, combine the nonfat Greek yogurt, egg whites, vanilla whey protein, and light cream cheese. Blend or whisk until completely smooth.

  • 4

    Pour the cheesecake mixture over the prepared oats crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 2 hours to set completely.

  • 7

    Before serving, top with the mixed berries. Enjoy your protein-packed, guilt-free dessert!