Protein Cheesecake with Greek Yogurt and Berries

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

Protein Cheesecake with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berries

Enjoy a velvety, high-protein cheesecake that balances the tang of Greek yogurt and low-fat cream cheese with a delicate almond flour crust. Finished with a fresh burst of mixed berries and a hint of honey, this indulgent dessert is creamy and satisfying while keeping within your nutritional targets.

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NUTRITION

731kcal
Protein
37.5g
Fat
48g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 ounces Low-Fat Cream Cheese (85g)

1/3 cup Almond Flour (37g)

2 tablespoons Unsalted Butter (28g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Fresh Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Mix until the ingredients are well incorporated, then firmly press the mixture into the bottom of a small, oven-safe dish to form an even crust.

  • 3

    In a separate bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon juice until smooth and creamy.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes or until the edges begin to turn slightly golden. Avoid overbaking to retain a creamy texture.

  • 6

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

  • 7

    Before serving, top with fresh mixed berries and drizzle the teaspoon of honey over the top for a touch of sweetness.

Protein Cheesecake with Greek Yogurt and Berries

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

Protein Cheesecake with Greek Yogurt and Berries

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berries

Enjoy a velvety, high-protein cheesecake that balances the tang of Greek yogurt and low-fat cream cheese with a delicate almond flour crust. Finished with a fresh burst of mixed berries and a hint of honey, this indulgent dessert is creamy and satisfying while keeping within your nutritional targets.

NUTRITION

731kcal
Protein
37.5g
Fat
48g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 ounces Low-Fat Cream Cheese (85g)

1/3 cup Almond Flour (37g)

2 tablespoons Unsalted Butter (28g)

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Fresh Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Mix until the ingredients are well incorporated, then firmly press the mixture into the bottom of a small, oven-safe dish to form an even crust.

  • 3

    In a separate bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon juice until smooth and creamy.

  • 4

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes or until the edges begin to turn slightly golden. Avoid overbaking to retain a creamy texture.

  • 6

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

  • 7

    Before serving, top with fresh mixed berries and drizzle the teaspoon of honey over the top for a touch of sweetness.