Greek Yogurt Protein Cheesecake with Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berries

A light and tangy protein-packed cheesecake that blends the creamy richness of nonfat Greek yogurt with a hint of vanilla whey protein, accented by just the right touch of egg whites for extra lightness. The cheesecake sits atop a delicate whole wheat graham cracker crust, brushed with a hint of melted butter to add delicious crispness, and is crowned with a handful of vibrant mixed berries for a burst of natural sweetness.

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NUTRITION

591kcal
Protein
55.6g
Fat
17.9g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

0.33 cup Whole Wheat Graham Cracker Crumbs (40g)

1 tablespoon Unsalted Butter (14g)

0.5 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, and egg whites. Blend until the mixture is smooth and uniformly mixed.

  • 3

    In a separate small bowl, mix the whole wheat graham cracker crumbs with the melted unsalted butter until the crumbs are evenly moistened.

  • 4

    Press the crumb mixture firmly into the base of a small, oven-safe cheesecake pan or ramekin to form an even crust layer.

  • 5

    Pour the yogurt mixture over the prepared crust, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges begin to set and the center is slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 8

    Before serving, top with fresh mixed berries and enjoy your protein-packed dessert.

Greek Yogurt Protein Cheesecake with Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berries

A light and tangy protein-packed cheesecake that blends the creamy richness of nonfat Greek yogurt with a hint of vanilla whey protein, accented by just the right touch of egg whites for extra lightness. The cheesecake sits atop a delicate whole wheat graham cracker crust, brushed with a hint of melted butter to add delicious crispness, and is crowned with a handful of vibrant mixed berries for a burst of natural sweetness.

NUTRITION

591kcal
Protein
55.6g
Fat
17.9g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

0.33 cup Whole Wheat Graham Cracker Crumbs (40g)

1 tablespoon Unsalted Butter (14g)

0.5 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, vanilla whey protein powder, and egg whites. Blend until the mixture is smooth and uniformly mixed.

  • 3

    In a separate small bowl, mix the whole wheat graham cracker crumbs with the melted unsalted butter until the crumbs are evenly moistened.

  • 4

    Press the crumb mixture firmly into the base of a small, oven-safe cheesecake pan or ramekin to form an even crust layer.

  • 5

    Pour the yogurt mixture over the prepared crust, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the edges begin to set and the center is slightly jiggly.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 8

    Before serving, top with fresh mixed berries and enjoy your protein-packed dessert.