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 rich and creamy cheesecake that packs a protein punch with velvety Greek yogurt and a touch of low-fat cream cheese, enhanced by a hint of whey protein. Topped with a vibrant medley of fresh mixed berries and a crunchy oat base with a drizzle of honey, this cheesecake offers a delightful blend of tangy, sweet, and satisfying textures perfect for a dessert that nourishes.

Try 7 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
36.5g
Fat
8.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

0.5 scoop (15g) Whey Protein Powder

0.5 cup Mixed Berries

0.25 cup Rolled Oats

1 tsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust or for a firmer texture to the base.

  • 2

    In a small bowl, mix the rolled oats to form a coarse blend. If desiring a crispier base, lightly toast the oats in a dry pan over medium heat for 3-4 minutes, stirring frequently.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and whey protein powder. Whisk until the mixture is completely smooth and well incorporated.

  • 4

    Fold in the mixed berries gently, reserving a few for garnish.

  • 5

    For a no-bake version, spoon the mixture into serving dishes or a small springform pan. If you’d like a slightly firmer texture, bake the assembled cheesecake at 350°F for 10-12 minutes, then let cool completely in the fridge.

  • 6

    Drizzle honey over the top and sprinkle the toasted rolled oats evenly as a crunchy base before serving.

  • 7

    Chill for at least 2 hours to allow the flavors to meld together. Garnish with the reserved berries and 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

Enjoy a rich and creamy cheesecake that packs a protein punch with velvety Greek yogurt and a touch of low-fat cream cheese, enhanced by a hint of whey protein. Topped with a vibrant medley of fresh mixed berries and a crunchy oat base with a drizzle of honey, this cheesecake offers a delightful blend of tangy, sweet, and satisfying textures perfect for a dessert that nourishes.

NUTRITION

361kcal
Protein
36.5g
Fat
8.5g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

0.5 scoop (15g) Whey Protein Powder

0.5 cup Mixed Berries

0.25 cup Rolled Oats

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust or for a firmer texture to the base.

  • 2

    In a small bowl, mix the rolled oats to form a coarse blend. If desiring a crispier base, lightly toast the oats in a dry pan over medium heat for 3-4 minutes, stirring frequently.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and whey protein powder. Whisk until the mixture is completely smooth and well incorporated.

  • 4

    Fold in the mixed berries gently, reserving a few for garnish.

  • 5

    For a no-bake version, spoon the mixture into serving dishes or a small springform pan. If you’d like a slightly firmer texture, bake the assembled cheesecake at 350°F for 10-12 minutes, then let cool completely in the fridge.

  • 6

    Drizzle honey over the top and sprinkle the toasted rolled oats evenly as a crunchy base before serving.

  • 7

    Chill for at least 2 hours to allow the flavors to meld together. Garnish with the reserved berries and enjoy your protein-packed dessert!