Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light and refreshingly tangy cheesecake that packs a protein punch without compromising on taste. This dessert marries creamy Greek yogurt and a touch of low‐fat cream cheese with a hint of vanilla, all perched on a delicate almond flour crust and crowned with a vibrant mix of fresh berries.

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NUTRITION

388kcal
Protein
41.4g
Fat
14.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 large Egg Whites

1.5 oz Low-fat Cream Cheese

1 scoop Whey Protein Isolate (unflavored) adjusted to 10g protein

0.15 cup Almond Flour

70g Fresh Mixed Berries

0.5 tsp Vanilla Extract

1 packet Sweetener (Stevia)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small ramekin or muffin pan with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, low-fat cream cheese, whey protein isolate, vanilla extract, and sweetener. Whisk until the mixture is smooth and homogeneous.

  • 3

    In a separate small bowl, mix the almond flour with a tiny drizzle of water (if needed) just to form a light, crumbly base. Press this mixture evenly into the bottom of your prepared ramekin, ensuring a compact crust layer.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for about 18-20 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 7

    Before serving, top with the fresh mixed berries for a burst of color and flavor.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light and refreshingly tangy cheesecake that packs a protein punch without compromising on taste. This dessert marries creamy Greek yogurt and a touch of low‐fat cream cheese with a hint of vanilla, all perched on a delicate almond flour crust and crowned with a vibrant mix of fresh berries.

NUTRITION

388kcal
Protein
41.4g
Fat
14.4g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 large Egg Whites

1.5 oz Low-fat Cream Cheese

1 scoop Whey Protein Isolate (unflavored) adjusted to 10g protein

0.15 cup Almond Flour

70g Fresh Mixed Berries

0.5 tsp Vanilla Extract

1 packet Sweetener (Stevia)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small ramekin or muffin pan with parchment paper.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, egg whites, low-fat cream cheese, whey protein isolate, vanilla extract, and sweetener. Whisk until the mixture is smooth and homogeneous.

  • 3

    In a separate small bowl, mix the almond flour with a tiny drizzle of water (if needed) just to form a light, crumbly base. Press this mixture evenly into the bottom of your prepared ramekin, ensuring a compact crust layer.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for about 18-20 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 7

    Before serving, top with the fresh mixed berries for a burst of color and flavor.