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 light yet indulgent cheesecake that features a velvety filling made with nonfat Greek yogurt, whey protein, and a touch of lemon zest, all set atop a delicate graham cracker crust. Each bite is brightened with fresh mixed berries, creating a satisfying dessert that’s both creamy and refreshing.

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NUTRITION

541kcal
Protein
48.0g
Fat
16.4g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.75 scoop Whey Protein Isolate (approx. 22.5g)

1 large Egg White (33g)

1 teaspoon Lemon Zest

1 packet Stevia

1/3 cup Graham Cracker Crumbs (approx. 35g)

1 tablespoon Melted Butter (14g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, egg white, lemon zest, and stevia. Mix until the mixture is smooth and well incorporated.

  • 3

    In a separate bowl, combine the graham cracker crumbs with the melted butter until the mixture holds together when pressed.

  • 4

    Press the crumb and butter mixture firmly into the base of a small, oven-safe springform pan to form an even crust.

  • 5

    Pour the yogurt filling over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set while the center remains 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 firm up.

  • 8

    Before serving, top the cheesecake with the mixed berries.

  • 9

    Enjoy your light and protein-packed Greek Yogurt Protein Cheesecake with Mixed Berries!

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 light yet indulgent cheesecake that features a velvety filling made with nonfat Greek yogurt, whey protein, and a touch of lemon zest, all set atop a delicate graham cracker crust. Each bite is brightened with fresh mixed berries, creating a satisfying dessert that’s both creamy and refreshing.

NUTRITION

541kcal
Protein
48.0g
Fat
16.4g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.75 scoop Whey Protein Isolate (approx. 22.5g)

1 large Egg White (33g)

1 teaspoon Lemon Zest

1 packet Stevia

1/3 cup Graham Cracker Crumbs (approx. 35g)

1 tablespoon Melted Butter (14g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C).

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, egg white, lemon zest, and stevia. Mix until the mixture is smooth and well incorporated.

  • 3

    In a separate bowl, combine the graham cracker crumbs with the melted butter until the mixture holds together when pressed.

  • 4

    Press the crumb and butter mixture firmly into the base of a small, oven-safe springform pan to form an even crust.

  • 5

    Pour the yogurt filling over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes, or until the edges begin to set while the center remains 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 firm up.

  • 8

    Before serving, top the cheesecake with the mixed berries.

  • 9

    Enjoy your light and protein-packed Greek Yogurt Protein Cheesecake with Mixed Berries!