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

A lighter twist on classic cheesecake, this dessert combines tangy Greek yogurt, smooth whey protein, and airy egg whites to create a creamy, high-protein treat. Topped with a delicate almond flour crust and a burst of seasonal mixed berries drizzled with a hint of honey, every bite is a delightful blend of textures and flavors that satisfies your sweet tooth while keeping you on track.

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NUTRITION

588kcal
Protein
69.3g
Fat
14.7g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

1 scoop Whey Protein Isolate

3 large Egg Whites

0.33 cup Almond Flour

0.5 cup Mixed Berries

1 tablespoon Honey

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or a cake pan.

  • 2

    In a large mixing bowl, combine the Nonfat Greek Yogurt, Whey Protein Isolate, and egg whites. Blend thoroughly until the mixture is smooth and uniform.

  • 3

    Stir in the vanilla extract and lemon juice to enhance the cheesecake flavor.

  • 4

    Pour half of the yogurt mixture into the prepared pan. Sprinkle the almond flour evenly over this layer to form a light, nutty crust.

  • 5

    Gently pour the remaining yogurt mixture over the crust, smoothing the surface with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.

  • 7

    Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 8

    Before serving, top with the mixed berries and drizzle with honey. Slice and enjoy this high-protein 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

A lighter twist on classic cheesecake, this dessert combines tangy Greek yogurt, smooth whey protein, and airy egg whites to create a creamy, high-protein treat. Topped with a delicate almond flour crust and a burst of seasonal mixed berries drizzled with a hint of honey, every bite is a delightful blend of textures and flavors that satisfies your sweet tooth while keeping you on track.

NUTRITION

588kcal
Protein
69.3g
Fat
14.7g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Nonfat Greek Yogurt

1 scoop Whey Protein Isolate

3 large Egg Whites

0.33 cup Almond Flour

0.5 cup Mixed Berries

1 tablespoon Honey

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or a cake pan.

  • 2

    In a large mixing bowl, combine the Nonfat Greek Yogurt, Whey Protein Isolate, and egg whites. Blend thoroughly until the mixture is smooth and uniform.

  • 3

    Stir in the vanilla extract and lemon juice to enhance the cheesecake flavor.

  • 4

    Pour half of the yogurt mixture into the prepared pan. Sprinkle the almond flour evenly over this layer to form a light, nutty crust.

  • 5

    Gently pour the remaining yogurt mixture over the crust, smoothing the surface with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.

  • 7

    Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 8

    Before serving, top with the mixed berries and drizzle with honey. Slice and enjoy this high-protein dessert!