Greek Yogurt Protein Cheesecake with Fresh Berries

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

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light, creamy protein-packed cheesecake that marries the tangy richness of Greek yogurt and low-fat cottage cheese with a subtle boost of whey protein for extra muscle-friendly nutrients. Set atop a delicate whole wheat graham cracker crust and crowned with a drizzle of honey and a scattering of fresh raspberries, this dessert offers a satisfying blend of smooth texture and fruity brightness.

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NUTRITION

405kcal
Protein
48.5g
Fat
7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

0.4 scoop Whey Protein Isolate (Vanilla)

15g Whole Wheat Graham Crackers, crushed

1/2 tsp Light Butter, melted

1 tsp Honey

1/3 cup Fresh Raspberries

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PREPARATION

  • 1

    Preheat the oven to 350°F. Line a small springform or pie dish with parchment paper for easy removal.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and whey protein isolate. Mix thoroughly until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, combine the crushed whole wheat graham crackers with the melted light butter. Press the mixture firmly into the bottom of the prepared dish to form an even crust.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-22 minutes or until the edges are slightly set. The center may still appear a bit soft, which is ideal for a cheesecake consistency.

  • 6

    Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to further firm up.

  • 7

    Before serving, drizzle with honey and top with fresh raspberries for a pop of natural sweetness and color.

Greek Yogurt Protein Cheesecake with Fresh Berries

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

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light, creamy protein-packed cheesecake that marries the tangy richness of Greek yogurt and low-fat cottage cheese with a subtle boost of whey protein for extra muscle-friendly nutrients. Set atop a delicate whole wheat graham cracker crust and crowned with a drizzle of honey and a scattering of fresh raspberries, this dessert offers a satisfying blend of smooth texture and fruity brightness.

NUTRITION

405kcal
Protein
48.5g
Fat
7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

0.4 scoop Whey Protein Isolate (Vanilla)

15g Whole Wheat Graham Crackers, crushed

1/2 tsp Light Butter, melted

1 tsp Honey

1/3 cup Fresh Raspberries

PREPARATION

  • 1

    Preheat the oven to 350°F. Line a small springform or pie dish with parchment paper for easy removal.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and whey protein isolate. Mix thoroughly until the mixture is smooth and uniform.

  • 3

    In a separate small bowl, combine the crushed whole wheat graham crackers with the melted light butter. Press the mixture firmly into the bottom of the prepared dish to form an even crust.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-22 minutes or until the edges are slightly set. The center may still appear a bit soft, which is ideal for a cheesecake consistency.

  • 6

    Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to further firm up.

  • 7

    Before serving, drizzle with honey and top with fresh raspberries for a pop of natural sweetness and color.