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 high-protein twist on classic cheesecake with a light, creamy filling made from nonfat Greek yogurt, vanilla whey protein, and egg whites, set atop a nutty almond flour crust and crowned with a vibrant mix of fresh berries. This dessert not only satisfies your sweet tooth but also supports your protein needs in a delicious, clean treat.

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NUTRITION

513kcal
Protein
65.3g
Fat
15.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/2 cup Liquid Egg Whites

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 packet Stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked texture for the crust (optional step).

  • 2

    In a bowl, mix the almond flour with a small amount of water (or egg white) until a crumbly dough forms. Press this mixture evenly into the base of a small, springform pan to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, liquid egg whites, vanilla extract, and stevia if using. Stir until the mixture is smooth and well combined.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing out the top with a spatula.

  • 5

    For a no-bake version, chill the cheesecake in the refrigerator for at least 3-4 hours until set. Alternatively, for a lightly baked texture, bake in the preheated oven for 15-18 minutes and then cool completely.

  • 6

    Once set, top the cheesecake with mixed berries just before serving for a burst of fresh flavor.

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 high-protein twist on classic cheesecake with a light, creamy filling made from nonfat Greek yogurt, vanilla whey protein, and egg whites, set atop a nutty almond flour crust and crowned with a vibrant mix of fresh berries. This dessert not only satisfies your sweet tooth but also supports your protein needs in a delicious, clean treat.

NUTRITION

513kcal
Protein
65.3g
Fat
15.5g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Isolate

1/2 cup Liquid Egg Whites

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tsp Vanilla Extract

1 packet Stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked texture for the crust (optional step).

  • 2

    In a bowl, mix the almond flour with a small amount of water (or egg white) until a crumbly dough forms. Press this mixture evenly into the base of a small, springform pan to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, liquid egg whites, vanilla extract, and stevia if using. Stir until the mixture is smooth and well combined.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing out the top with a spatula.

  • 5

    For a no-bake version, chill the cheesecake in the refrigerator for at least 3-4 hours until set. Alternatively, for a lightly baked texture, bake in the preheated oven for 15-18 minutes and then cool completely.

  • 6

    Once set, top the cheesecake with mixed berries just before serving for a burst of fresh flavor.