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 and creamy protein-packed cheesecake that features a subtly crunchy almond meal crust, a smooth blend of nonfat Greek yogurt and whey protein, and a delicate hints of egg white for extra silkiness. Topped with a fresh medley of mixed berries, this dessert is both indulgent and nourishing, making it the perfect guilt-free treat.

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NUTRITION

457kcal
Protein
44g
Fat
18.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Almond Meal

200 grams Nonfat Greek Yogurt

15 grams Whey Protein Isolate

1 large Egg White

50 grams Mixed Berries

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PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a slightly toasted crust, or keep it raw for a no-bake version.

  • 2

    In a small bowl, combine the almond meal with a pinch of your preferred sweetener (optional) and press it firmly into the base of a lined mini cheesecake pan or ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk the nonfat Greek yogurt, whey protein isolate, and the egg white until smooth and fully incorporated. Taste and adjust sweetness if desired.

  • 4

    Pour the yogurt mixture over the prepared almond meal crust, smoothing the top with a spatula.

  • 5

    Gently top the cheesecake with the mixed berries, distributing them evenly.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly. If using an oven for the almond meal crust, you can toast the crust first for about 8-10 minutes and then let it cool before adding the filling.

  • 7

    Serve chilled and enjoy this protein-packed treat as a delicious, guilt-free dessert.

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 and creamy protein-packed cheesecake that features a subtly crunchy almond meal crust, a smooth blend of nonfat Greek yogurt and whey protein, and a delicate hints of egg white for extra silkiness. Topped with a fresh medley of mixed berries, this dessert is both indulgent and nourishing, making it the perfect guilt-free treat.

NUTRITION

457kcal
Protein
44g
Fat
18.9g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

40 grams Almond Meal

200 grams Nonfat Greek Yogurt

15 grams Whey Protein Isolate

1 large Egg White

50 grams Mixed Berries

PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a slightly toasted crust, or keep it raw for a no-bake version.

  • 2

    In a small bowl, combine the almond meal with a pinch of your preferred sweetener (optional) and press it firmly into the base of a lined mini cheesecake pan or ramekin to form the crust.

  • 3

    In a separate mixing bowl, whisk the nonfat Greek yogurt, whey protein isolate, and the egg white until smooth and fully incorporated. Taste and adjust sweetness if desired.

  • 4

    Pour the yogurt mixture over the prepared almond meal crust, smoothing the top with a spatula.

  • 5

    Gently top the cheesecake with the mixed berries, distributing them evenly.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly. If using an oven for the almond meal crust, you can toast the crust first for about 8-10 minutes and then let it cool before adding the filling.

  • 7

    Serve chilled and enjoy this protein-packed treat as a delicious, guilt-free dessert.