Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a luscious, protein-packed cheesecake that marries the smooth tang of nonfat Greek yogurt with the creaminess of low‐fat cream cheese, delicately lifted with a hint of lemon and vanilla whey protein. This light yet indulgent dessert sits atop a crunchy almond flour and coconut oil crust and is crowned with a vibrant medley of mixed berries and a graceful drizzle of honey.

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NUTRITION

803kcal
Protein
68.3g
Fat
36.1g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 tsp Coconut Oil (5g)

1 tsp Coconut Oil (5g)

300g Nonfat Plain Greek Yogurt

125g Low-Fat Cream Cheese

1 Egg White

0.5 scoop Vanilla Whey Protein Powder (15g)

1.5 cups Mixed Berries (150g)

1 tbsp Honey (21g)

1 tbsp Fresh Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour with 1 teaspoon of coconut oil until it comes together. Press this mixture firmly into the base of a lined or lightly greased 6-inch springform pan to form the crust.

  • 2

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, and fresh lemon juice until the mixture is smooth and well combined. For added brightness, mix in a bit of lemon zest if desired.

  • 3

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 4

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges are set but the center still has a slight wobble. The cheesecake will continue to firm up as it cools.

  • 5

    Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 3 hours (or overnight) to ensure a silky, firm texture.

  • 6

    Before serving, top the cheesecake with the mixed berries and drizzle with honey. Slice and enjoy your protein-packed, velvety dessert.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a luscious, protein-packed cheesecake that marries the smooth tang of nonfat Greek yogurt with the creaminess of low‐fat cream cheese, delicately lifted with a hint of lemon and vanilla whey protein. This light yet indulgent dessert sits atop a crunchy almond flour and coconut oil crust and is crowned with a vibrant medley of mixed berries and a graceful drizzle of honey.

NUTRITION

803kcal
Protein
68.3g
Fat
36.1g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 tsp Coconut Oil (5g)

1 tsp Coconut Oil (5g)

300g Nonfat Plain Greek Yogurt

125g Low-Fat Cream Cheese

1 Egg White

0.5 scoop Vanilla Whey Protein Powder (15g)

1.5 cups Mixed Berries (150g)

1 tbsp Honey (21g)

1 tbsp Fresh Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). In a small bowl, mix the almond flour with 1 teaspoon of coconut oil until it comes together. Press this mixture firmly into the base of a lined or lightly greased 6-inch springform pan to form the crust.

  • 2

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein powder, and fresh lemon juice until the mixture is smooth and well combined. For added brightness, mix in a bit of lemon zest if desired.

  • 3

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 4

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges are set but the center still has a slight wobble. The cheesecake will continue to firm up as it cools.

  • 5

    Remove from the oven and let the cheesecake cool to room temperature. Once cooled, refrigerate for at least 3 hours (or overnight) to ensure a silky, firm texture.

  • 6

    Before serving, top the cheesecake with the mixed berries and drizzle with honey. Slice and enjoy your protein-packed, velvety dessert.