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 refreshingly light yet satisfying cheesecake that marries tangy Greek yogurt and silky low‐fat cream cheese with a satisfying oat crust. Topped with a burst of mixed berries, this dessert offers a delicate balance of sweet and creamy, with just the right amount of protein to complement your dietary goals.

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NUTRITION

431kcal
Protein
37.1g
Fat
15.3g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

3 ounces Low-fat Cream Cheese

1 large Egg White

1/4 cup Rolled Oats

1 tsp Honey

1 tsp Coconut Oil

1/2 cup Mixed Berries

1/4 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare two small ramekins or a mini cheesecake pan by lightly greasing them.

  • 2

    In a small bowl, combine the rolled oats, honey, and coconut oil. Mix until the oats are evenly moistened. Press this mixture firmly into the bottom of your ramekins to form a thin crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract until the mixture is completely smooth and creamy.

  • 4

    Spoon the yogurt mixture over the oat crust in the ramekins, smoothing the top with the back of a spoon.

  • 5

    Place the ramekins on a baking tray and bake in the preheated oven for about 18-20 minutes or until the edges start to set and the center is just a bit wobbly.

  • 6

    Remove from the oven and let the cheesecakes cool to room temperature. Then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, top each cheesecake with the mixed berries for a burst of freshness and extra natural sweetness.

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 refreshingly light yet satisfying cheesecake that marries tangy Greek yogurt and silky low‐fat cream cheese with a satisfying oat crust. Topped with a burst of mixed berries, this dessert offers a delicate balance of sweet and creamy, with just the right amount of protein to complement your dietary goals.

NUTRITION

431kcal
Protein
37.1g
Fat
15.3g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

3 ounces Low-fat Cream Cheese

1 large Egg White

1/4 cup Rolled Oats

1 tsp Honey

1 tsp Coconut Oil

1/2 cup Mixed Berries

1/4 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare two small ramekins or a mini cheesecake pan by lightly greasing them.

  • 2

    In a small bowl, combine the rolled oats, honey, and coconut oil. Mix until the oats are evenly moistened. Press this mixture firmly into the bottom of your ramekins to form a thin crust.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract until the mixture is completely smooth and creamy.

  • 4

    Spoon the yogurt mixture over the oat crust in the ramekins, smoothing the top with the back of a spoon.

  • 5

    Place the ramekins on a baking tray and bake in the preheated oven for about 18-20 minutes or until the edges start to set and the center is just a bit wobbly.

  • 6

    Remove from the oven and let the cheesecakes cool to room temperature. Then refrigerate for at least 2 hours to fully set.

  • 7

    Before serving, top each cheesecake with the mixed berries for a burst of freshness and extra natural sweetness.