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 creamy, protein-packed cheesecake that boasts a luscious, tangy filling balanced with a crunchy oat crust and a vibrant mixed berry topping. This dessert is a refreshing twist on a classic cheesecake, combining wholesome ingredients for a clean, satisfying treat.

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NUTRITION

630kcal
Protein
54.1g
Fat
19.4g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (183g)

4 oz Low-Fat Cream Cheese (113g)

1 large Egg White (33g)

0.8 scoop Vanilla Whey Protein Isolate (24g)

0.25 cup Rolled Oats (20g)

1 tsp Coconut Oil (4.5g)

0.75 cup Mixed Berries (110g)

1 tbsp Honey (21g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round springform pan or an oven-safe dish with parchment paper.

  • 2

    In a small bowl, combine the rolled oats and melted coconut oil. Mix until the oats are evenly coated. Press the mixture firmly into the base of the pan to form an even crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein isolate until the mixture is completely smooth and well incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Before serving, top the cheesecake with the mixed berries and drizzle with honey.

  • 8

    Slice and enjoy this protein-packed dessert that satisfies your sweet cravings while staying within your nutritional goals.

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 creamy, protein-packed cheesecake that boasts a luscious, tangy filling balanced with a crunchy oat crust and a vibrant mixed berry topping. This dessert is a refreshing twist on a classic cheesecake, combining wholesome ingredients for a clean, satisfying treat.

NUTRITION

630kcal
Protein
54.1g
Fat
19.4g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (183g)

4 oz Low-Fat Cream Cheese (113g)

1 large Egg White (33g)

0.8 scoop Vanilla Whey Protein Isolate (24g)

0.25 cup Rolled Oats (20g)

1 tsp Coconut Oil (4.5g)

0.75 cup Mixed Berries (110g)

1 tbsp Honey (21g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small round springform pan or an oven-safe dish with parchment paper.

  • 2

    In a small bowl, combine the rolled oats and melted coconut oil. Mix until the oats are evenly coated. Press the mixture firmly into the base of the pan to form an even crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein isolate until the mixture is completely smooth and well incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 7

    Before serving, top the cheesecake with the mixed berries and drizzle with honey.

  • 8

    Slice and enjoy this protein-packed dessert that satisfies your sweet cravings while staying within your nutritional goals.