Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

Oven-baked cheesecake crafted with Greek yogurt and vanilla protein on a buttery graham crust, finished with juicy fresh berries.

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NUTRITION

507kcal
Protein
38.1g
Fat
18.5g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 ounce Neufchatel Cheese

1 Large Egg

5 grams Vanilla Whey Protein

4 tablespoons Graham Cracker Crumbs

1 teaspoon Grass-fed Butter

0.5 cup Fresh Raspberries

0.25 cup Blueberries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large ramekin.

  • 2

    Combine the graham cracker crumbs with the melted grass-fed butter in a small bowl until the mixture resembles wet sand.

  • 3

    Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, egg, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.

  • 7

    Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 3 hours.

  • 8

    Top the chilled cheesecake with fresh raspberries and blueberries just before serving.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

Oven-baked cheesecake crafted with Greek yogurt and vanilla protein on a buttery graham crust, finished with juicy fresh berries.

NUTRITION

507kcal
Protein
38.1g
Fat
18.5g
Carbs
59.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

1 ounce Neufchatel Cheese

1 Large Egg

5 grams Vanilla Whey Protein

4 tablespoons Graham Cracker Crumbs

1 teaspoon Grass-fed Butter

0.5 cup Fresh Raspberries

0.25 cup Blueberries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large ramekin.

  • 2

    Combine the graham cracker crumbs with the melted grass-fed butter in a small bowl until the mixture resembles wet sand.

  • 3

    Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, softened Neufchatel cheese, egg, protein powder, monk fruit sweetener, and vanilla extract until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.

  • 7

    Remove from the oven and allow it to cool to room temperature before transferring to the refrigerator to chill for at least 3 hours.

  • 8

    Top the chilled cheesecake with fresh raspberries and blueberries just before serving.