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, no-bake cheesecake that surprises with its rich creamy filling, balanced by a subtle almond flour crust and a refreshing medley of mixed berries drizzled with a hint of honey. This dessert is smooth, satisfying, and a protein-packed indulgence perfect for any time of day.

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NUTRITION

381kcal
Protein
42g
Fat
10.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

20 grams Almond Flour

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the Greek yogurt and low-fat cottage cheese until the mixture is smooth and creamy.

  • 2

    Press the almond flour evenly into the bottom of a small serving dish or ramekin to form a light crust.

  • 3

    Pour the yogurt and cottage cheese mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Cover and refrigerate for at least 1 hour to allow the cheesecake to set.

  • 5

    Just before serving, top the cheesecake with mixed berries and drizzle with honey for a touch of natural sweetness.

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, no-bake cheesecake that surprises with its rich creamy filling, balanced by a subtle almond flour crust and a refreshing medley of mixed berries drizzled with a hint of honey. This dessert is smooth, satisfying, and a protein-packed indulgence perfect for any time of day.

NUTRITION

381kcal
Protein
42g
Fat
10.2g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

20 grams Almond Flour

1/2 cup Mixed Berries (75g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    In a medium bowl, whisk together the Greek yogurt and low-fat cottage cheese until the mixture is smooth and creamy.

  • 2

    Press the almond flour evenly into the bottom of a small serving dish or ramekin to form a light crust.

  • 3

    Pour the yogurt and cottage cheese mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Cover and refrigerate for at least 1 hour to allow the cheesecake to set.

  • 5

    Just before serving, top the cheesecake with mixed berries and drizzle with honey for a touch of natural sweetness.