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 lighter twist on a classic cheesecake: a creamy, protein-packed dessert featuring smooth nonfat Greek yogurt, delicate egg whites, a hint of vanilla whey protein, and a subtle almond flour crust. Finished with a topping of fresh, tangy mixed berries and a drizzle of honey, this cheesecake is both indulgent and aligned with your nutritional goals.

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NUTRITION

339kcal
Protein
39.7g
Fat
7.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

3 large Egg Whites

0.5 scoop Vanilla Whey Protein Isolate (approx. 15g)

15g Almond Flour

50g Mixed Berries

10g Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a medium bowl, whisk together the Nonfat Greek Yogurt, egg whites, and vanilla whey protein until smooth and uniform.

  • 3

    Gently fold in the almond flour, which will help provide a light structure reminiscent of a cheesecake crust.

  • 4

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 25 to 30 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.

  • 6

    Allow the cheesecake to cool completely at room temperature. For best texture, chill in the refrigerator for at least 2 hours.

  • 7

    Before serving, top the cheesecake with the mixed berries and a light drizzle of honey for added sweetness and shine.

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 lighter twist on a classic cheesecake: a creamy, protein-packed dessert featuring smooth nonfat Greek yogurt, delicate egg whites, a hint of vanilla whey protein, and a subtle almond flour crust. Finished with a topping of fresh, tangy mixed berries and a drizzle of honey, this cheesecake is both indulgent and aligned with your nutritional goals.

NUTRITION

339kcal
Protein
39.7g
Fat
7.7g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

3 large Egg Whites

0.5 scoop Vanilla Whey Protein Isolate (approx. 15g)

15g Almond Flour

50g Mixed Berries

10g Honey

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking dish or ramekin.

  • 2

    In a medium bowl, whisk together the Nonfat Greek Yogurt, egg whites, and vanilla whey protein until smooth and uniform.

  • 3

    Gently fold in the almond flour, which will help provide a light structure reminiscent of a cheesecake crust.

  • 4

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 25 to 30 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.

  • 6

    Allow the cheesecake to cool completely at room temperature. For best texture, chill in the refrigerator for at least 2 hours.

  • 7

    Before serving, top the cheesecake with the mixed berries and a light drizzle of honey for added sweetness and shine.