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 light yet satisfying cheesecake dessert featuring a velvety blend of nonfat Greek yogurt, a touch of vanilla whey protein, and tender egg whites, all set on a subtly sweet almond flour crust. Topped with a vibrant medley of mixed berries and a hint of honey, this cheesecake delivers a clean, protein-packed treat with a refreshing twist.

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NUTRITION

508kcal
Protein
58.9g
Fat
15.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.75 scoop Vanilla Whey Protein Powder (25g)

3 large Egg Whites (99g)

1 teaspoon Vanilla Extract (4.2g)

1 tablespoon Lemon Juice (15g)

0.25 cup Almond Flour (28g)

1 teaspoon Honey (7g)

0.5 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the crust by mixing the almond flour with the teaspoon of honey. Press this mixture evenly into the bottom of a small, springform pan to form a solid base.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, 0.75 scoop of vanilla whey protein powder, egg whites, vanilla extract, and lemon juice. Blend until the mixture is completely smooth and well incorporated.

  • 4

    Pour the filling mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges begin to set while the center remains slightly jiggly. Remove from the oven and let it cool to room temperature.

  • 6

    Once cooled, refrigerate the cheesecake for at least 2 hours to firm up.

  • 7

    Before serving, top the cheesecake with the mixed berries for added freshness and a burst of color.

  • 8

    Slice and enjoy this protein-packed treat that is both creamy and refreshingly light.

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 light yet satisfying cheesecake dessert featuring a velvety blend of nonfat Greek yogurt, a touch of vanilla whey protein, and tender egg whites, all set on a subtly sweet almond flour crust. Topped with a vibrant medley of mixed berries and a hint of honey, this cheesecake delivers a clean, protein-packed treat with a refreshing twist.

NUTRITION

508kcal
Protein
58.9g
Fat
15.6g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.75 scoop Vanilla Whey Protein Powder (25g)

3 large Egg Whites (99g)

1 teaspoon Vanilla Extract (4.2g)

1 tablespoon Lemon Juice (15g)

0.25 cup Almond Flour (28g)

1 teaspoon Honey (7g)

0.5 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the crust by mixing the almond flour with the teaspoon of honey. Press this mixture evenly into the bottom of a small, springform pan to form a solid base.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, 0.75 scoop of vanilla whey protein powder, egg whites, vanilla extract, and lemon juice. Blend until the mixture is completely smooth and well incorporated.

  • 4

    Pour the filling mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges begin to set while the center remains slightly jiggly. Remove from the oven and let it cool to room temperature.

  • 6

    Once cooled, refrigerate the cheesecake for at least 2 hours to firm up.

  • 7

    Before serving, top the cheesecake with the mixed berries for added freshness and a burst of color.

  • 8

    Slice and enjoy this protein-packed treat that is both creamy and refreshingly light.