Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Nonfat Greek Yogurt; 60g Low-Fat Neufchatel Cheese; 2 Egg Whites (~66g); 1/3 scoop Vanilla Whey Protein Powder (~10g); 20g Almond Flour; 50g Mixed Berries

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A light, high-protein cheesecake featuring a velvety blend of nonfat Greek yogurt, low‐fat Neufchatel cheese, and egg whites, lightly accented with vanilla whey protein and nestled on a delicate almond flour crust. Topped with a medley of fresh mixed berries, this dessert is both satisfying and refreshingly fruity.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

37.5g

Fat

14.9g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

60g Low-Fat Neufchatel Cheese

2 Egg Whites (~66g)

1/3 scoop Vanilla Whey Protein Powder (~10g)

20g Almond Flour

50g Mixed Berries

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F (163°C).
2
In a bowl, blend the nonfat Greek yogurt, low-fat Neufchatel cheese, egg whites, and whey protein powder until the mixture is smooth and uniform.
3
In a small ramekin or individual baking dish, press the almond flour evenly across the bottom to form a thin crust.
4
Pour the yogurt-cheese mixture over the almond flour crust, smoothing the top with a spatula.
5
Bake in the preheated oven for about 20 minutes until the cheesecake mixture is just set but still soft in the center.
6
Remove the cheesecake from the oven and allow it to cool to room temperature.
7
Gently top the cooled cheesecake with the mixed berries.
8
Chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.