Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a luscious, protein-packed dessert that pairs tangy Greek yogurt with a smooth, creamy filling and a crunchy almond flour crust, topped with a vibrant medley of sweet mixed berries. This cheesecake delivers a delightful burst of flavors and textures without compromising your calorie or protein goals.

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NUTRITION

492kcal
Protein
51.3g
Fat
18.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

3 large Egg Whites

0.5 scoop Vanilla Whey Protein Powder

20g Almond Flour

75g Mixed Berries

1 tsp Honey

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Prepare the crust by combining the almond flour and half of the honey. Press the mixture evenly into the base of a small, non-stick springform pan.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until it is lightly golden. Remove from the oven and set aside to cool.

  • 4

    In a bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla whey protein powder, lemon juice, and the remaining honey until the mixture is smooth and creamy.

  • 5

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

  • 6

    Bake the cheesecake for 18-20 minutes, or until the filling is set but still retains a slight wobble in the center.

  • 7

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

  • 8

    Top with a generous portion of mixed berries before serving.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a luscious, protein-packed dessert that pairs tangy Greek yogurt with a smooth, creamy filling and a crunchy almond flour crust, topped with a vibrant medley of sweet mixed berries. This cheesecake delivers a delightful burst of flavors and textures without compromising your calorie or protein goals.

NUTRITION

492kcal
Protein
51.3g
Fat
18.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

3 large Egg Whites

0.5 scoop Vanilla Whey Protein Powder

20g Almond Flour

75g Mixed Berries

1 tsp Honey

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    Prepare the crust by combining the almond flour and half of the honey. Press the mixture evenly into the base of a small, non-stick springform pan.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until it is lightly golden. Remove from the oven and set aside to cool.

  • 4

    In a bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla whey protein powder, lemon juice, and the remaining honey until the mixture is smooth and creamy.

  • 5

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

  • 6

    Bake the cheesecake for 18-20 minutes, or until the filling is set but still retains a slight wobble in the center.

  • 7

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

  • 8

    Top with a generous portion of mixed berries before serving.