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 creamy, protein-packed cheesecake that's both light and indulgent. This baked dessert features a velvety blend of non-fat Greek yogurt, low-fat cream cheese, and a boost of vanilla whey protein, all resting on a delicate almond flour crust. Finished with a topping of fresh mixed berries, it's a sweet treat that satisfies your dessert cravings while aligning with your nutritional goals.

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NUTRITION

462kcal
Protein
58.1g
Fat
13.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 oz Low-fat Cream Cheese (56g)

1 large Egg White (33g)

1 scoop Vanilla Whey Protein Powder (30g)

2 tbsp Almond Flour (14g)

1/2 cup Mixed Berries (75g)

1 tsp Stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe dish or cheesecake pan.

  • 2

    In a mixing bowl, combine the Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, and stevia if using. Blend until smooth and well incorporated.

  • 3

    In a separate small bowl, mix the almond flour with a tiny drop of water or a few drops of non-stick spray to help it adhere. Press this mixture evenly into the bottom of your prepared pan to form a thin crust.

  • 4

    Pour the cheesecake batter over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to firm up further.

  • 7

    Once chilled, top with fresh mixed berries just before serving. Enjoy your protein-packed 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

Enjoy a creamy, protein-packed cheesecake that's both light and indulgent. This baked dessert features a velvety blend of non-fat Greek yogurt, low-fat cream cheese, and a boost of vanilla whey protein, all resting on a delicate almond flour crust. Finished with a topping of fresh mixed berries, it's a sweet treat that satisfies your dessert cravings while aligning with your nutritional goals.

NUTRITION

462kcal
Protein
58.1g
Fat
13.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 oz Low-fat Cream Cheese (56g)

1 large Egg White (33g)

1 scoop Vanilla Whey Protein Powder (30g)

2 tbsp Almond Flour (14g)

1/2 cup Mixed Berries (75g)

1 tsp Stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe dish or cheesecake pan.

  • 2

    In a mixing bowl, combine the Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, and stevia if using. Blend until smooth and well incorporated.

  • 3

    In a separate small bowl, mix the almond flour with a tiny drop of water or a few drops of non-stick spray to help it adhere. Press this mixture evenly into the bottom of your prepared pan to form a thin crust.

  • 4

    Pour the cheesecake batter over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to firm up further.

  • 7

    Once chilled, top with fresh mixed berries just before serving. Enjoy your protein-packed dessert!