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 and frosted protein cheesecake that’s creamy, tangy, and bursting with the freshness of mixed berries. This dessert reimagines the classic cheesecake using nonfat Greek yogurt, fat-free cream cheese, and egg whites, all enhanced by a subtle almond flour crust for added texture. Enjoy the rich flavors with the perfect balance of sweetness and a burst of tart berries on top.

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NUTRITION

343kcal
Protein
41.3g
Fat
8.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (183g)

2 oz Fat-Free Cream Cheese (56g)

3 Egg Whites (90g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, springform pan by lightly spraying it with non-stick cooking spray.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and egg whites. Whisk until smooth and fully integrated, ensuring there are no lumps.

  • 3

    Press the almond flour gently into the bottom of the pan to create a thin, even crust layer. This will form the base of your cheesecake.

  • 4

    Pour the creamy mixture over the almond flour crust, smoothing it out with a spatula to create an even layer.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center still has a slight jiggle.

  • 6

    Remove the cheesecake from the oven and allow it to cool at room temperature for 15 minutes before transferring it to the refrigerator to chill for at least 2 hours.

  • 7

    Before serving, top the chilled cheesecake with fresh mixed berries for a burst of flavor and added texture.

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 and frosted protein cheesecake that’s creamy, tangy, and bursting with the freshness of mixed berries. This dessert reimagines the classic cheesecake using nonfat Greek yogurt, fat-free cream cheese, and egg whites, all enhanced by a subtle almond flour crust for added texture. Enjoy the rich flavors with the perfect balance of sweetness and a burst of tart berries on top.

NUTRITION

343kcal
Protein
41.3g
Fat
8.4g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (183g)

2 oz Fat-Free Cream Cheese (56g)

3 Egg Whites (90g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, springform pan by lightly spraying it with non-stick cooking spray.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and egg whites. Whisk until smooth and fully integrated, ensuring there are no lumps.

  • 3

    Press the almond flour gently into the bottom of the pan to create a thin, even crust layer. This will form the base of your cheesecake.

  • 4

    Pour the creamy mixture over the almond flour crust, smoothing it out with a spatula to create an even layer.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center still has a slight jiggle.

  • 6

    Remove the cheesecake from the oven and allow it to cool at room temperature for 15 minutes before transferring it to the refrigerator to chill for at least 2 hours.

  • 7

    Before serving, top the chilled cheesecake with fresh mixed berries for a burst of flavor and added texture.