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

A light yet indulgent dessert that marries the creamy tang of nonfat Greek yogurt and low-fat cream cheese with a subtle hint of vanilla whey boosting its protein content. This mini cheesecake is set on a delicate almond flour crust and topped with a fresh medley of mixed berries for a burst of natural sweetness and vibrant color.

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NUTRITION

404kcal
Protein
34.1g
Fat
16.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

1/4 scoop Vanilla Whey Protein Isolate

1/8 cup Almond Flour

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein isolate. Whisk until smooth and creamy.

  • 3

    In a separate small bowl, add the almond flour and mix in a pinch of your preferred sweetener or cinnamon if desired to enhance the crust flavor.

  • 4

    Press the almond flour mixture evenly into the bottom of a lightly greased small baking dish or ramekin to form the crust base.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes until the edges begin to set but the center is still a bit jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Once chilled, top with mixed berries just before serving.

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

A light yet indulgent dessert that marries the creamy tang of nonfat Greek yogurt and low-fat cream cheese with a subtle hint of vanilla whey boosting its protein content. This mini cheesecake is set on a delicate almond flour crust and topped with a fresh medley of mixed berries for a burst of natural sweetness and vibrant color.

NUTRITION

404kcal
Protein
34.1g
Fat
16.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

1/4 scoop Vanilla Whey Protein Isolate

1/8 cup Almond Flour

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein isolate. Whisk until smooth and creamy.

  • 3

    In a separate small bowl, add the almond flour and mix in a pinch of your preferred sweetener or cinnamon if desired to enhance the crust flavor.

  • 4

    Press the almond flour mixture evenly into the bottom of a lightly greased small baking dish or ramekin to form the crust base.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-20 minutes until the edges begin to set but the center is still a bit jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Once chilled, top with mixed berries just before serving.