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 balances creamy tang and subtle sweetness with a refreshing burst of mixed berries. This dessert delivers a satisfying texture and a refreshing finish, perfect for those looking for a protein-packed treat without overloading on calories.

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NUTRITION

492kcal
Protein
35.1g
Fat
26.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

150g Whole Milk Greek Yogurt

2.5 oz Low-Fat Cream Cheese

1 large Egg White

1/4 scoop Vanilla Protein Powder

20g Almond Flour

1/2 cup Mixed Berries

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F if you wish to set the cheesecake slightly or prepare a no-bake version by chilling in the fridge.

  • 2

    In a mixing bowl, whisk together the whole milk Greek yogurt, low-fat cream cheese, egg white, and protein powder until the mixture is smooth and well-combined.

  • 3

    Press the almond flour evenly into the bottom of a small, lined or lightly greased springform pan to form a thin crust base.

  • 4

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

  • 5

    Gently fold in the mixed berries on top or reserve them to layer as a topping after baking/chilling, according to your texture preference.

  • 6

    For a baked version: Bake in the preheated oven for 18-20 minutes until the edges start to set. Allow to cool completely, then chill in the refrigerator for at least 2 hours before serving. For a no-bake version: Cover and chill in the refrigerator for 4-6 hours until firm.

  • 7

    Just before serving, drizzle with 1 teaspoon of honey for added sweetness and shine.

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 balances creamy tang and subtle sweetness with a refreshing burst of mixed berries. This dessert delivers a satisfying texture and a refreshing finish, perfect for those looking for a protein-packed treat without overloading on calories.

NUTRITION

492kcal
Protein
35.1g
Fat
26.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

150g Whole Milk Greek Yogurt

2.5 oz Low-Fat Cream Cheese

1 large Egg White

1/4 scoop Vanilla Protein Powder

20g Almond Flour

1/2 cup Mixed Berries

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 325°F if you wish to set the cheesecake slightly or prepare a no-bake version by chilling in the fridge.

  • 2

    In a mixing bowl, whisk together the whole milk Greek yogurt, low-fat cream cheese, egg white, and protein powder until the mixture is smooth and well-combined.

  • 3

    Press the almond flour evenly into the bottom of a small, lined or lightly greased springform pan to form a thin crust base.

  • 4

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

  • 5

    Gently fold in the mixed berries on top or reserve them to layer as a topping after baking/chilling, according to your texture preference.

  • 6

    For a baked version: Bake in the preheated oven for 18-20 minutes until the edges start to set. Allow to cool completely, then chill in the refrigerator for at least 2 hours before serving. For a no-bake version: Cover and chill in the refrigerator for 4-6 hours until firm.

  • 7

    Just before serving, drizzle with 1 teaspoon of honey for added sweetness and shine.