Creamy Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Mixed Berries

Enjoy a luscious, light cheesecake designed with your protein goals in mind. A perfectly creamy filling made from low‐fat cream cheese, Greek yogurt, and egg white is enhanced with a touch of vanilla whey protein and finished with mixed berries on top. A delicate oat–almond butter crust provides a gentle crunch, making this dessert both indulgent and nutritious for a pescatarian-friendly treat.

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NUTRITION

454kcal
Protein
38.6g
Fat
15.8g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Low-Fat Cream Cheese (70g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

0.75 scoop Vanilla Whey Protein Isolate (22.5g)

1/2 cup Mixed Berries (80g)

1/4 cup Rolled Oats (20g)

1 tsp Almond Butter (5g)

1/4 cup Light Coconut Milk (60g)

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PREPARATION

  • 1

    Preheat your oven to 320°F.

  • 2

    In a blender or food processor, combine the low-fat cream cheese, nonfat Greek yogurt, egg white, vanilla whey protein isolate, and light coconut milk. Blend until completely smooth and creamy.

  • 3

    In a small bowl, mix the rolled oats and almond butter to form a cohesive mixture for the crust.

  • 4

    Press the oat-almond mixture firmly into the bottom of a small, lined springform pan to create an even base.

  • 5

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

  • 6

    Bake in the preheated oven for 25-30 minutes until the edges are set and the center slightly jiggles.

  • 7

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

  • 8

    Before serving, top with mixed berries for a burst of freshness. Enjoy your creamy, protein-packed cheesecake!

Creamy Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Mixed Berries

Enjoy a luscious, light cheesecake designed with your protein goals in mind. A perfectly creamy filling made from low‐fat cream cheese, Greek yogurt, and egg white is enhanced with a touch of vanilla whey protein and finished with mixed berries on top. A delicate oat–almond butter crust provides a gentle crunch, making this dessert both indulgent and nutritious for a pescatarian-friendly treat.

NUTRITION

454kcal
Protein
38.6g
Fat
15.8g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Low-Fat Cream Cheese (70g)

1/2 cup Nonfat Greek Yogurt (120g)

1 large Egg White (33g)

0.75 scoop Vanilla Whey Protein Isolate (22.5g)

1/2 cup Mixed Berries (80g)

1/4 cup Rolled Oats (20g)

1 tsp Almond Butter (5g)

1/4 cup Light Coconut Milk (60g)

PREPARATION

  • 1

    Preheat your oven to 320°F.

  • 2

    In a blender or food processor, combine the low-fat cream cheese, nonfat Greek yogurt, egg white, vanilla whey protein isolate, and light coconut milk. Blend until completely smooth and creamy.

  • 3

    In a small bowl, mix the rolled oats and almond butter to form a cohesive mixture for the crust.

  • 4

    Press the oat-almond mixture firmly into the bottom of a small, lined springform pan to create an even base.

  • 5

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

  • 6

    Bake in the preheated oven for 25-30 minutes until the edges are set and the center slightly jiggles.

  • 7

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

  • 8

    Before serving, top with mixed berries for a burst of freshness. Enjoy your creamy, protein-packed cheesecake!