Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

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

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a luscious, protein-packed cheesecake reinvented with creamy Greek yogurt and a delicate almond flour crust. This dessert features a silky filling accented by a subtle sweetness from honey and a satisfying crunch from chia seeds, topped with fresh mixed berries that burst with flavor in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

590kcal
Protein
32.7g
Fat
31.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White

40g Almond Flour

1 tbsp Chia Seeds

50g Mixed Berries

1 tbsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a pinch of your favorite spice (optional, like a dash of cinnamon) and press evenly into the base of a lightly greased ramekin or small baking dish to form the crust.

  • 3

    Bake the crust in the oven for about 8-10 minutes until it begins to set. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth and well combined.

  • 5

    Stir in the chia seeds and honey into the yogurt mixture, ensuring an even distribution throughout the batter.

  • 6

    Pour the creamy mixture over the pre-baked crust, smoothing out the top with a spatula.

  • 7

    Return the dish to the oven and bake for 15-18 minutes, or until the edges are set but the center is still slightly jiggly for a creamy texture.

  • 8

    Remove from the oven and let the cheesecake chill in the refrigerator for at least 2 hours to firm up.

  • 9

    Before serving, top with fresh mixed berries for a burst of color and natural sweetness.

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

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

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a luscious, protein-packed cheesecake reinvented with creamy Greek yogurt and a delicate almond flour crust. This dessert features a silky filling accented by a subtle sweetness from honey and a satisfying crunch from chia seeds, topped with fresh mixed berries that burst with flavor in every bite.

NUTRITION

590kcal
Protein
32.7g
Fat
31.9g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White

40g Almond Flour

1 tbsp Chia Seeds

50g Mixed Berries

1 tbsp Honey

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour with a pinch of your favorite spice (optional, like a dash of cinnamon) and press evenly into the base of a lightly greased ramekin or small baking dish to form the crust.

  • 3

    Bake the crust in the oven for about 8-10 minutes until it begins to set. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth and well combined.

  • 5

    Stir in the chia seeds and honey into the yogurt mixture, ensuring an even distribution throughout the batter.

  • 6

    Pour the creamy mixture over the pre-baked crust, smoothing out the top with a spatula.

  • 7

    Return the dish to the oven and bake for 15-18 minutes, or until the edges are set but the center is still slightly jiggly for a creamy texture.

  • 8

    Remove from the oven and let the cheesecake chill in the refrigerator for at least 2 hours to firm up.

  • 9

    Before serving, top with fresh mixed berries for a burst of color and natural sweetness.