Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked cheesecake made with Greek yogurt, Neufchatel, and vanilla protein on an almond crust, topped with a burst of juicy mixed berries.

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NUTRITION

467kcal
Protein
38.6g
Fat
23.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

1.75 ounces Neufchatel Cheese

1 tablespoon Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, protein powder, egg white, vanilla extract, and the remaining monk fruit sweetener.

  • 4

    Process the mixture until it is completely smooth and no lumps of cream cheese remain.

  • 5

    Pour the cheesecake batter over the prepared almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours.

  • 8

    Once chilled, top with the fresh mixed berries and serve cold.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Baked cheesecake made with Greek yogurt, Neufchatel, and vanilla protein on an almond crust, topped with a burst of juicy mixed berries.

NUTRITION

467kcal
Protein
38.6g
Fat
23.8g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

1.75 ounces Neufchatel Cheese

1 tablespoon Vanilla Whey Protein Isolate

1 large Egg White

3 tablespoons Almond Flour

0.5 cup Mixed Berries

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or oven-safe ramekin.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water and a pinch of monk fruit sweetener until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, Neufchatel cheese, protein powder, egg white, vanilla extract, and the remaining monk fruit sweetener.

  • 4

    Process the mixture until it is completely smooth and no lumps of cream cheese remain.

  • 5

    Pour the cheesecake batter over the prepared almond crust and smooth the top with a spatula.

  • 6

    Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.

  • 7

    Remove from the oven and allow to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours.

  • 8

    Once chilled, top with the fresh mixed berries and serve cold.