Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety, protein-packed cheesecake that’s light yet indulgent. Silky nonfat Greek yogurt and a touch of low-fat cream cheese blend with egg whites and a hint of vanilla whey protein to create a smooth, dense filling on a delicate almond flour crust. Topped with vibrant mixed berries, this dessert offers a delectable balance of tangy sweetness and rich creaminess, perfect for a guilt-free treat.

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NUTRITION

551kcal
Protein
49g
Fat
27.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tbsp Coconut Oil (14g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/4 scoop Vanilla Whey Protein Isolate (approx. 8g)

1/2 cup Mixed Berries (75g)

Sweetener to taste

1 tsp Vanilla Extract (4.2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with melted coconut oil until a crumbly dough forms.

  • 3

    Press the almond flour mixture evenly into the bottom of a small, springform pan to form the crust.

  • 4

    Bake the crust for about 8-10 minutes until just set, then remove it from the oven and let it cool slightly.

  • 5

    In a larger bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla whey protein isolate, vanilla extract, and sweetener until smooth and well incorporated.

  • 6

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

  • 7

    Bake in the preheated oven for about 20-25 minutes until the edges are set but the center still has a slight wobble.

  • 8

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 9

    Before serving, top with the mixed berries for a burst of freshness and flavor.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety, protein-packed cheesecake that’s light yet indulgent. Silky nonfat Greek yogurt and a touch of low-fat cream cheese blend with egg whites and a hint of vanilla whey protein to create a smooth, dense filling on a delicate almond flour crust. Topped with vibrant mixed berries, this dessert offers a delectable balance of tangy sweetness and rich creaminess, perfect for a guilt-free treat.

NUTRITION

551kcal
Protein
49g
Fat
27.9g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tbsp Coconut Oil (14g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/4 scoop Vanilla Whey Protein Isolate (approx. 8g)

1/2 cup Mixed Berries (75g)

Sweetener to taste

1 tsp Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour with melted coconut oil until a crumbly dough forms.

  • 3

    Press the almond flour mixture evenly into the bottom of a small, springform pan to form the crust.

  • 4

    Bake the crust for about 8-10 minutes until just set, then remove it from the oven and let it cool slightly.

  • 5

    In a larger bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla whey protein isolate, vanilla extract, and sweetener until smooth and well incorporated.

  • 6

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

  • 7

    Bake in the preheated oven for about 20-25 minutes until the edges are set but the center still has a slight wobble.

  • 8

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 9

    Before serving, top with the mixed berries for a burst of freshness and flavor.