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 refreshing, protein-packed cheesecake that surprises with a creamy, tangy filling and a subtle almond crust, topped with a burst of sweet mixed berries. This dessert expertly balances indulgence with nutrition, offering a light yet satisfying treat perfect for achieving your protein goals.

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NUTRITION

713kcal
Protein
78.3g
Fat
29.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Low-Fat Cream Cheese (113g)

3 large Egg Whites (99g)

1 scoop Vanilla Whey Protein Powder (30g)

1/3 cup Almond Flour (40g)

1/2 cup Mixed Berries (74g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform or cake pan by lightly spraying it with non-stick cooking spray.

  • 2

    In a medium bowl, mix the almond flour with a pinch of salt and a dash of sweetener if desired. Press this mixture evenly into the base of the pan to form a thin, even crust.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Whisk until smooth and fully incorporated.

  • 4

    Add the vanilla whey protein powder to the mixture and continue stirring until the batter is uniform. Taste and adjust the sweetness with a sugar substitute if needed.

  • 5

    Pour the creamy filling over the almond flour crust, spreading it into an even layer.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the edges are lightly set and the center has a slight jiggle.

  • 7

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

  • 8

    Before serving, top with the fresh mixed berries. Enjoy your protein-packed 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

A refreshing, protein-packed cheesecake that surprises with a creamy, tangy filling and a subtle almond crust, topped with a burst of sweet mixed berries. This dessert expertly balances indulgence with nutrition, offering a light yet satisfying treat perfect for achieving your protein goals.

NUTRITION

713kcal
Protein
78.3g
Fat
29.5g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Low-Fat Cream Cheese (113g)

3 large Egg Whites (99g)

1 scoop Vanilla Whey Protein Powder (30g)

1/3 cup Almond Flour (40g)

1/2 cup Mixed Berries (74g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform or cake pan by lightly spraying it with non-stick cooking spray.

  • 2

    In a medium bowl, mix the almond flour with a pinch of salt and a dash of sweetener if desired. Press this mixture evenly into the base of the pan to form a thin, even crust.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Whisk until smooth and fully incorporated.

  • 4

    Add the vanilla whey protein powder to the mixture and continue stirring until the batter is uniform. Taste and adjust the sweetness with a sugar substitute if needed.

  • 5

    Pour the creamy filling over the almond flour crust, spreading it into an even layer.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the edges are lightly set and the center has a slight jiggle.

  • 7

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

  • 8

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