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, indulgent yet protein-packed cheesecake that brings together tangy nonfat Greek yogurt and low‐fat cream cheese with a boost of whey protein. This delightful dessert features a nutty oat crust and a vibrant mixed berry topping that provides a burst of freshness in every bite.

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NUTRITION

632kcal
Protein
54.5g
Fat
19.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

50g Rolled Oats

5g Coconut Oil

150g Nonfat Greek Yogurt

100g Low-Fat Cream Cheese

1 scoop Whey Protein Isolate (approx. 30g)

50g Mixed Berries

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    In a small bowl, combine the rolled oats and melted coconut oil. Mix until the oats are evenly moistened. Press this mixture into the base of a small, oven-safe springform or pie dish to form a firm crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until lightly toasted. Remove from the oven and let it cool while you prepare the filling.

  • 4

    In a larger mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and vanilla extract. Use a hand mixer or whisk until the mixture is smooth and well blended. Taste and adjust sweetness if desired with your preferred sweetener (optional, not listed in nutritional details).

  • 5

    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula for an even layer.

  • 6

    Refrigerate the cheesecake for at least 3 hours, or until it is set and firm.

  • 7

    Before serving, top with the mixed berries. Enjoy this protein-packed dessert chilled.

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, indulgent yet protein-packed cheesecake that brings together tangy nonfat Greek yogurt and low‐fat cream cheese with a boost of whey protein. This delightful dessert features a nutty oat crust and a vibrant mixed berry topping that provides a burst of freshness in every bite.

NUTRITION

632kcal
Protein
54.5g
Fat
19.8g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

50g Rolled Oats

5g Coconut Oil

150g Nonfat Greek Yogurt

100g Low-Fat Cream Cheese

1 scoop Whey Protein Isolate (approx. 30g)

50g Mixed Berries

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    In a small bowl, combine the rolled oats and melted coconut oil. Mix until the oats are evenly moistened. Press this mixture into the base of a small, oven-safe springform or pie dish to form a firm crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until lightly toasted. Remove from the oven and let it cool while you prepare the filling.

  • 4

    In a larger mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and vanilla extract. Use a hand mixer or whisk until the mixture is smooth and well blended. Taste and adjust sweetness if desired with your preferred sweetener (optional, not listed in nutritional details).

  • 5

    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula for an even layer.

  • 6

    Refrigerate the cheesecake for at least 3 hours, or until it is set and firm.

  • 7

    Before serving, top with the mixed berries. Enjoy this protein-packed dessert chilled.