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

A light, protein-packed cheesecake that combines creamy non-fat Greek yogurt and smooth whey protein isolate over a delicate almond flour crust, crowned with a vibrant mixed berry topping. This dessert delivers a refreshing, satisfying bite with a touch of sweetness and a creamy, tangy finish.

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NUTRITION

331kcal
Protein
42.7g
Fat
8.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

120g Non-fat Greek Yogurt

1 scoop Whey Protein Isolate (30g)

1/8 cup Egg Whites (30g)

2/3 cup Mixed Berries (100g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny pinch of your favorite spice (optional) to form a light crust base.

  • 2

    In a blender or food processor, blend the non-fat Greek yogurt, whey protein isolate, and egg whites until smooth and creamy.

  • 3

    Gently fold the almond flour into the blended mixture until evenly incorporated, creating the cheesecake filling.

  • 4

    Spoon the mixture into a small serving mold or ramekin, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 2 hours until set.

  • 6

    Before serving, top with the fresh mixed berries for a burst of natural sweetness and color.

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

A light, protein-packed cheesecake that combines creamy non-fat Greek yogurt and smooth whey protein isolate over a delicate almond flour crust, crowned with a vibrant mixed berry topping. This dessert delivers a refreshing, satisfying bite with a touch of sweetness and a creamy, tangy finish.

NUTRITION

331kcal
Protein
42.7g
Fat
8.6g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

120g Non-fat Greek Yogurt

1 scoop Whey Protein Isolate (30g)

1/8 cup Egg Whites (30g)

2/3 cup Mixed Berries (100g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny pinch of your favorite spice (optional) to form a light crust base.

  • 2

    In a blender or food processor, blend the non-fat Greek yogurt, whey protein isolate, and egg whites until smooth and creamy.

  • 3

    Gently fold the almond flour into the blended mixture until evenly incorporated, creating the cheesecake filling.

  • 4

    Spoon the mixture into a small serving mold or ramekin, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 2 hours until set.

  • 6

    Before serving, top with the fresh mixed berries for a burst of natural sweetness and color.