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

A lighter twist on classic cheesecake featuring creamy nonfat Greek yogurt blended with a hint of vanilla protein, set atop a crunchy graham cracker base and finished with a vibrant topping of fresh mixed berries and a touch of honey for natural sweetness.

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NUTRITION

467kcal
Protein
44.3g
Fat
11.3g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.70 scoop Vanilla Whey Protein Powder (21g)

2 tablespoons Low-Fat Cream Cheese (30g)

1 ounce crushed Graham Crackers (28g)

1/2 cup Mixed Fresh Berries (75g)

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly spray a small springform pan or individual ramekins with nonstick spray.

  • 2

    In a bowl, combine the Nonfat Greek Yogurt, Vanilla Whey Protein Powder, and Low-Fat Cream Cheese. Whisk until smooth and fully incorporated.

  • 3

    Press the crushed Graham Crackers firmly into the base of the prepared pan to form an even layer. This will serve as your cheesecake's crust.

  • 4

    Pour the yogurt mixture over the crust, smoothing it out with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges are set and the center is just slightly jiggly.

  • 6

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

  • 7

    Before serving, top with fresh mixed berries and drizzle a teaspoon of honey over the top for extra sweetness.

  • 8

    Slice and enjoy this protein-packed, creamy dessert that perfectly balances indulgence with nutrition.

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

A lighter twist on classic cheesecake featuring creamy nonfat Greek yogurt blended with a hint of vanilla protein, set atop a crunchy graham cracker base and finished with a vibrant topping of fresh mixed berries and a touch of honey for natural sweetness.

NUTRITION

467kcal
Protein
44.3g
Fat
11.3g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.70 scoop Vanilla Whey Protein Powder (21g)

2 tablespoons Low-Fat Cream Cheese (30g)

1 ounce crushed Graham Crackers (28g)

1/2 cup Mixed Fresh Berries (75g)

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly spray a small springform pan or individual ramekins with nonstick spray.

  • 2

    In a bowl, combine the Nonfat Greek Yogurt, Vanilla Whey Protein Powder, and Low-Fat Cream Cheese. Whisk until smooth and fully incorporated.

  • 3

    Press the crushed Graham Crackers firmly into the base of the prepared pan to form an even layer. This will serve as your cheesecake's crust.

  • 4

    Pour the yogurt mixture over the crust, smoothing it out with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes until the edges are set and the center is just slightly jiggly.

  • 6

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

  • 7

    Before serving, top with fresh mixed berries and drizzle a teaspoon of honey over the top for extra sweetness.

  • 8

    Slice and enjoy this protein-packed, creamy dessert that perfectly balances indulgence with nutrition.