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 creamy, protein-packed cheesecake dessert that artfully blends tangy nonfat Greek yogurt with a hint of vanilla whey, all layered atop a light, oat-based crust and crowned with a vibrant medley of mixed berries. This delightful treat is refreshing, satisfying, and a perfect balance of sweet and tangy flavors, making it a guilt-free dessert option.

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NUTRITION

343kcal
Protein
41.5g
Fat
5.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.5 cup Mixed Berries

15 grams Rolled Oats

0.5 tablespoon Almond Butter

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PREPARATION

  • 1

    Preheat a small oven or toaster oven to 350°F if you prefer a lightly toasty crust. Alternatively, you can prepare the crust without baking for a raw, energy-ball style base.

  • 2

    Place the rolled oats in a small food processor or seal in a plastic bag and crush them finely. Mix the ground oats with almond butter until a crumbly, slightly sticky mixture forms.

  • 3

    Press the oat and almond butter mixture firmly into the bottom of a small ramekin or dessert glass, creating an even base.

  • 4

    In a bowl, combine the nonfat Greek yogurt with the vanilla whey protein isolate. Mix thoroughly until completely smooth and creamy.

  • 5

    Spoon the yogurt-protein mixture over the oat crust, smoothing the top with a spatula.

  • 6

    Top with the mixed berries, distributing them evenly over the surface.

  • 7

    Refrigerate the assembled cheesecake for at least 1 hour to allow the flavors to meld and for the dessert to set.

  • 8

    Serve chilled and enjoy your protein-packed, refreshing cheesecake 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 creamy, protein-packed cheesecake dessert that artfully blends tangy nonfat Greek yogurt with a hint of vanilla whey, all layered atop a light, oat-based crust and crowned with a vibrant medley of mixed berries. This delightful treat is refreshing, satisfying, and a perfect balance of sweet and tangy flavors, making it a guilt-free dessert option.

NUTRITION

343kcal
Protein
41.5g
Fat
5.5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.75 scoop Vanilla Whey Protein Isolate

0.5 cup Mixed Berries

15 grams Rolled Oats

0.5 tablespoon Almond Butter

PREPARATION

  • 1

    Preheat a small oven or toaster oven to 350°F if you prefer a lightly toasty crust. Alternatively, you can prepare the crust without baking for a raw, energy-ball style base.

  • 2

    Place the rolled oats in a small food processor or seal in a plastic bag and crush them finely. Mix the ground oats with almond butter until a crumbly, slightly sticky mixture forms.

  • 3

    Press the oat and almond butter mixture firmly into the bottom of a small ramekin or dessert glass, creating an even base.

  • 4

    In a bowl, combine the nonfat Greek yogurt with the vanilla whey protein isolate. Mix thoroughly until completely smooth and creamy.

  • 5

    Spoon the yogurt-protein mixture over the oat crust, smoothing the top with a spatula.

  • 6

    Top with the mixed berries, distributing them evenly over the surface.

  • 7

    Refrigerate the assembled cheesecake for at least 1 hour to allow the flavors to meld and for the dessert to set.

  • 8

    Serve chilled and enjoy your protein-packed, refreshing cheesecake dessert.