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 and creamy cheesecake that perfectly balances tangy Greek yogurt with a boost of protein from whey, all set on a delicate almond flour crust and topped with a colorful medley of mixed berries. This dessert delivers velvety smooth texture and satisfying flavor while keeping the macros in check.

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NUTRITION

795kcal
Protein
78.5g
Fat
31.4g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Whey Protein Powder

4 ounces Low-Fat Cream Cheese

2 Egg Whites

1/2 cup Almond Flour

1/2 cup Mixed Berries

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a 6-inch springform pan with parchment paper.

  • 2

    In a bowl, mix the almond flour with half of the honey to form a slightly sticky crust. Press the mixture evenly onto the base of the pan.

  • 3

    In a separate large bowl, blend the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, egg whites, and the remaining honey until smooth and well incorporated.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and allow to cool completely in the pan. Chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top the cheesecake with the mixed berries for a fresh, vibrant finish.

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 and creamy cheesecake that perfectly balances tangy Greek yogurt with a boost of protein from whey, all set on a delicate almond flour crust and topped with a colorful medley of mixed berries. This dessert delivers velvety smooth texture and satisfying flavor while keeping the macros in check.

NUTRITION

795kcal
Protein
78.5g
Fat
31.4g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1 scoop Whey Protein Powder

4 ounces Low-Fat Cream Cheese

2 Egg Whites

1/2 cup Almond Flour

1/2 cup Mixed Berries

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a 6-inch springform pan with parchment paper.

  • 2

    In a bowl, mix the almond flour with half of the honey to form a slightly sticky crust. Press the mixture evenly onto the base of the pan.

  • 3

    In a separate large bowl, blend the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, egg whites, and the remaining honey until smooth and well incorporated.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and allow to cool completely in the pan. Chill in the refrigerator for at least 2 hours to firm up.

  • 7

    Before serving, top the cheesecake with the mixed berries for a fresh, vibrant finish.