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 dessert featuring a luscious blend of nonfat Greek yogurt, low-fat cream cheese, and egg whites, set atop a lightly nutty almond flour crust and finished with a vibrant mix of fresh berries. This dessert strikes the perfect balance of tangy and sweet with a smooth texture and a satisfying crunch from its crust.

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NUTRITION

479kcal
Protein
40g
Fat
22.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 tsp Honey

1/2 tsp Vanilla Extract

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, combine the almond flour with half of the egg whites and a pinch of salt if desired. Press this mixture evenly into the bottom of a lightly greased, small springform pan to form your crust.

  • 3

    Bake the crust for about 8-10 minutes until just set, then remove from the oven and let cool slightly.

  • 4

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, remaining egg whites, honey, and vanilla extract until smooth and well incorporated.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool completely, then chill in the refrigerator for at least 2 hours to firm up.

  • 8

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

  • 9

    Slice and serve chilled for a refreshing, protein-packed dessert.

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 dessert featuring a luscious blend of nonfat Greek yogurt, low-fat cream cheese, and egg whites, set atop a lightly nutty almond flour crust and finished with a vibrant mix of fresh berries. This dessert strikes the perfect balance of tangy and sweet with a smooth texture and a satisfying crunch from its crust.

NUTRITION

479kcal
Protein
40g
Fat
22.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1/4 cup Liquid Egg Whites

1/4 cup Almond Flour

1 tsp Honey

1/2 tsp Vanilla Extract

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, combine the almond flour with half of the egg whites and a pinch of salt if desired. Press this mixture evenly into the bottom of a lightly greased, small springform pan to form your crust.

  • 3

    Bake the crust for about 8-10 minutes until just set, then remove from the oven and let cool slightly.

  • 4

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, remaining egg whites, honey, and vanilla extract until smooth and well incorporated.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 6

    Return the pan to the oven and bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.

  • 7

    Remove from the oven and let the cheesecake cool completely, then chill in the refrigerator for at least 2 hours to firm up.

  • 8

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

  • 9

    Slice and serve chilled for a refreshing, protein-packed dessert.