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 smooth and tangy protein-packed cheesecake with a light, crunchy oat and almond crust, finished with a bright medley of mixed berries that add both flavor and a pop of color. This dessert harmonizes creamy textures with a subtle natural sweetness, offering a delightful balance for your palate.

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NUTRITION

563kcal
Protein
47.3g
Fat
23.3g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (150g)

2 oz Low-Fat Cream Cheese (56g)

0.75 scoop Vanilla Whey Protein Isolate (~22.5g)

1 large Egg White (33g)

2 tbsp Almond Flour (14g)

1/4 cup Rolled Oats (20g)

1/2 tsp Unsalted Butter (2.5g)

1 tsp Honey (7g)

1 tbsp Chopped Walnuts (7g)

1/2 cup Mixed Berries (75g)

1 tsp Vanilla Extract (4.2g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (165°C). Lightly grease a small, oven-safe ramekin or a mini cheesecake pan.

  • 2

    Combine the almond flour and rolled oats in a small bowl. Stir in the melted butter, honey, and chopped walnuts until the mixture holds together. Press this crust mixture evenly into the bottom of your prepared pan.

  • 3

    In a blender or using a hand mixer, blend the Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein isolate, and vanilla extract until completely smooth. For an extra zesty flavor, you may add a few drops of lemon juice.

  • 4

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the filling is set around the edges but still slightly jiggly in the center.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours.

  • 7

    Just before serving, gently top with the mixed berries, distributing them evenly over the cheesecake. Enjoy this creamy, protein-rich 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 smooth and tangy protein-packed cheesecake with a light, crunchy oat and almond crust, finished with a bright medley of mixed berries that add both flavor and a pop of color. This dessert harmonizes creamy textures with a subtle natural sweetness, offering a delightful balance for your palate.

NUTRITION

563kcal
Protein
47.3g
Fat
23.3g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (150g)

2 oz Low-Fat Cream Cheese (56g)

0.75 scoop Vanilla Whey Protein Isolate (~22.5g)

1 large Egg White (33g)

2 tbsp Almond Flour (14g)

1/4 cup Rolled Oats (20g)

1/2 tsp Unsalted Butter (2.5g)

1 tsp Honey (7g)

1 tbsp Chopped Walnuts (7g)

1/2 cup Mixed Berries (75g)

1 tsp Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C). Lightly grease a small, oven-safe ramekin or a mini cheesecake pan.

  • 2

    Combine the almond flour and rolled oats in a small bowl. Stir in the melted butter, honey, and chopped walnuts until the mixture holds together. Press this crust mixture evenly into the bottom of your prepared pan.

  • 3

    In a blender or using a hand mixer, blend the Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein isolate, and vanilla extract until completely smooth. For an extra zesty flavor, you may add a few drops of lemon juice.

  • 4

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the filling is set around the edges but still slightly jiggly in the center.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours.

  • 7

    Just before serving, gently top with the mixed berries, distributing them evenly over the cheesecake. Enjoy this creamy, protein-rich dessert chilled.