Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt (170g); 1 scoop Vanilla Whey Protein Isolate (30g); 1 large Egg White (33g); 0.33 cup Pitted Medjool Dates (57g); 2 tbsp Unsweetened Shredded Coconut (14g); 0.5 cup Mixed Berries (75g)

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a refreshing, no-bake cheesecake that delights with a creamy, protein-packed filling layered over a naturally sweet, date and coconut crust, and finished with a vibrant medley of fresh mixed berries.

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NUTRITION

Protein

48.2g

Fat

9.9g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

1 scoop Vanilla Whey Protein Isolate (30g)

1 large Egg White (33g)

0.33 cup Pitted Medjool Dates (57g)

2 tbsp Unsweetened Shredded Coconut (14g)

0.5 cup Mixed Berries (75g)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a food processor, blend the pitted dates and shredded coconut until a sticky, cohesive crust forms.
2
Press the date-coconut mixture evenly into the base of a small springform or pie pan to form a compact crust.
3
In a blender or mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, and egg white. Blend or whisk until smooth and creamy.
4
Pour the cheesecake filling over the crust, spreading it out evenly.
5
Top with a layer of mixed berries for a burst of freshness and color.
6
Chill the cheesecake in the refrigerator for at least 3 hours (or overnight) to allow the flavors to meld and the cheesecake to set.
7
Slice and serve chilled, enjoying a dessert that balances indulgence with a protein boost.