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, high-protein cheesecake dessert that perfectly balances tangy Greek yogurt and rich low‐fat cream cheese, accented with a light oats-date crust and crowned with a vibrant medley of mixed berries, a dollop of extra yogurt, crunchy almonds, and a drizzle of honey for a touch of natural sweetness.

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NUTRITION

733kcal
Protein
49g
Fat
21.5g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

3 oz Low-Fat Cream Cheese (85g)

1 large Egg White (33g)

1/2 scoop Whey Protein Powder (15g)

1/2 cup Rolled Oats (40g)

1 Medjool Date (24g)

1 tsp Coconut Oil (5g)

1/2 cup Mixed Berries (75g)

1/4 cup Nonfat Greek Yogurt (60g) for topping

15g Sliced Almonds

3 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein powder until the mixture is smooth and creamy.

  • 3

    In a separate bowl, combine the rolled oats, chopped medjool date, and coconut oil. Pulse in a food processor until the mixture comes together to form a crumbly crust.

  • 4

    Press the oat-date mixture firmly into the bottom of a small, oven-safe springform pan to form an even layer.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 8

    Before serving, top with mixed berries, a dollop of nonfat Greek yogurt, a sprinkle of sliced almonds, and drizzle with honey.

  • 9

    Slice and serve chilled, enjoying the balance of creamy filling, crunchy crust, and fresh, fruity topping.

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, high-protein cheesecake dessert that perfectly balances tangy Greek yogurt and rich low‐fat cream cheese, accented with a light oats-date crust and crowned with a vibrant medley of mixed berries, a dollop of extra yogurt, crunchy almonds, and a drizzle of honey for a touch of natural sweetness.

NUTRITION

733kcal
Protein
49g
Fat
21.5g
Carbs
89.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

3 oz Low-Fat Cream Cheese (85g)

1 large Egg White (33g)

1/2 scoop Whey Protein Powder (15g)

1/2 cup Rolled Oats (40g)

1 Medjool Date (24g)

1 tsp Coconut Oil (5g)

1/2 cup Mixed Berries (75g)

1/4 cup Nonfat Greek Yogurt (60g) for topping

15g Sliced Almonds

3 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein powder until the mixture is smooth and creamy.

  • 3

    In a separate bowl, combine the rolled oats, chopped medjool date, and coconut oil. Pulse in a food processor until the mixture comes together to form a crumbly crust.

  • 4

    Press the oat-date mixture firmly into the bottom of a small, oven-safe springform pan to form an even layer.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set while the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set fully.

  • 8

    Before serving, top with mixed berries, a dollop of nonfat Greek yogurt, a sprinkle of sliced almonds, and drizzle with honey.

  • 9

    Slice and serve chilled, enjoying the balance of creamy filling, crunchy crust, and fresh, fruity topping.