Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Non-fat Greek Yogurt; 1 scoop Whey Protein Powder; 4 ounces Low-fat Cream Cheese; 2 large Egg Whites; 1/2 cup Graham Cracker Crumbs; 2 teaspoons Unsalted Butter; 1 cup Mixed Berries

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A creamy, protein-packed cheesecake made with Greek yogurt and light cream cheese, baked until set and topped with a vibrant, jammy berry compote.

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NUTRITION

Protein

79.3g

Fat

31.2g

Carbs

74.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-fat Greek Yogurt

1 scoop Whey Protein Powder

4 ounces Low-fat Cream Cheese

2 large Egg Whites

1/2 cup Graham Cracker Crumbs

2 teaspoons Unsalted Butter

1 cup Mixed Berries

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PREPARATION

1
Preheat your oven to 325°F and lightly grease a 6-inch springform pan.
2
Melt the butter and stir it into the graham cracker crumbs until the mixture resembles wet sand.
3
Press the crumb mixture firmly into the bottom of the pan to create an even crust.
4
In a large mixing bowl, beat the softened low-fat cream cheese until smooth, then whisk in the Greek yogurt, protein powder, and egg whites until fully combined.
5
Pour the cheesecake batter over the crust and smooth the top with a spatula.
6
Bake for 35-40 minutes or until the edges are firm but the center still has a slight jiggle.
7
While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 10 minutes until thickened into a sauce.
8
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before topping with the berry compote and serving.