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

Enjoy a light, refreshing cheesecake that packs a protein punch and bursts with mixed berry goodness. This crustless cheesecake features nonfat Greek yogurt, whey protein, and egg whites for a creamy texture while a hint of almond flour adds a subtle nutty flavor. Perfectly chilled and garnished with fresh berries, it’s a delightful treat that supports your nutritional goals.

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NUTRITION

343kcal
Protein
39.3g
Fat
10.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate Powder

2 large Egg Whites

20g Almond Flour

1 tsp Vanilla Extract

75g Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with a few drops of water to help it bind slightly. Press this mixture evenly onto the bottom of the pan to form a light crust. Bake the crust for 7-8 minutes and then remove from the oven. Allow it to cool slightly.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, whey protein, and vanilla extract until the mixture is smooth and well combined.

  • 4

    Pour the cheesecake mixture over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 5

    Gently fold in or top the cheesecake with the mixed berries. For a more refined presentation, reserve some berries for garnishing and stir the rest into the mixture.

  • 6

    Refrigerate the cheesecake for at least 3 hours or until set. Serve chilled and enjoy your protein-packed 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

Enjoy a light, refreshing cheesecake that packs a protein punch and bursts with mixed berry goodness. This crustless cheesecake features nonfat Greek yogurt, whey protein, and egg whites for a creamy texture while a hint of almond flour adds a subtle nutty flavor. Perfectly chilled and garnished with fresh berries, it’s a delightful treat that supports your nutritional goals.

NUTRITION

343kcal
Protein
39.3g
Fat
10.2g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate Powder

2 large Egg Whites

20g Almond Flour

1 tsp Vanilla Extract

75g Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or springform pan.

  • 2

    In a small bowl, combine the almond flour with a few drops of water to help it bind slightly. Press this mixture evenly onto the bottom of the pan to form a light crust. Bake the crust for 7-8 minutes and then remove from the oven. Allow it to cool slightly.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, whey protein, and vanilla extract until the mixture is smooth and well combined.

  • 4

    Pour the cheesecake mixture over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 5

    Gently fold in or top the cheesecake with the mixed berries. For a more refined presentation, reserve some berries for garnishing and stir the rest into the mixture.

  • 6

    Refrigerate the cheesecake for at least 3 hours or until set. Serve chilled and enjoy your protein-packed dessert.