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 yet satisfying protein-packed cheesecake that delivers a creamy and tangy flavor from Greek yogurt and low‑fat cream cheese over a delicate almond flour crust, finished with a vibrant medley of fresh mixed berries and a hint of honey and coconut oil drizzle. This dessert not only delights the senses but also supports your nutritional goals.

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NUTRITION

437kcal
Protein
35g
Fat
19.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (184g)

1.5 oz Low-Fat Cream Cheese (42g)

2 Egg Whites (66g)

3 tbsp Almond Flour (21g)

0.5 cup Mixed Berries (75g)

1 tsp Honey (7g)

1 tsp Coconut Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small springform pan with parchment paper.

  • 2

    In a mixing bowl, whisk together the Greek yogurt, low‑fat cream cheese, and egg whites until completely smooth and well-combined.

  • 3

    Gently fold in the almond flour to form a thick batter that will serve as both the crust and cheesecake base.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula. Bake for 18-20 minutes until the center is set and the edges begin to firm up.

  • 5

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up.

  • 6

    Before serving, top the cheesecake with mixed berries. Drizzle with honey and a light touch of melted coconut oil for added shine and flavor.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.

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 yet satisfying protein-packed cheesecake that delivers a creamy and tangy flavor from Greek yogurt and low‑fat cream cheese over a delicate almond flour crust, finished with a vibrant medley of fresh mixed berries and a hint of honey and coconut oil drizzle. This dessert not only delights the senses but also supports your nutritional goals.

NUTRITION

437kcal
Protein
35g
Fat
19.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (184g)

1.5 oz Low-Fat Cream Cheese (42g)

2 Egg Whites (66g)

3 tbsp Almond Flour (21g)

0.5 cup Mixed Berries (75g)

1 tsp Honey (7g)

1 tsp Coconut Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small springform pan with parchment paper.

  • 2

    In a mixing bowl, whisk together the Greek yogurt, low‑fat cream cheese, and egg whites until completely smooth and well-combined.

  • 3

    Gently fold in the almond flour to form a thick batter that will serve as both the crust and cheesecake base.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula. Bake for 18-20 minutes until the center is set and the edges begin to firm up.

  • 5

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to allow the cheesecake to firm up.

  • 6

    Before serving, top the cheesecake with mixed berries. Drizzle with honey and a light touch of melted coconut oil for added shine and flavor.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.