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

Enjoy a light and creamy protein-packed cheesecake that boasts a refreshing Greek yogurt base, subtly sweetened with vanilla whey protein and brought together by a delicate almond flour crust. Topped with a medley of fresh mixed berries, this dessert is a satisfying, indulgent treat that hits the perfect balance of tanginess and natural sweetness.

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NUTRITION

407kcal
Protein
45.3g
Fat
15.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.7 scoop Vanilla Whey Protein Powder (approx. 21g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm crust, or you can use a no-bake method for a chilled dessert.

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt and Vanilla Whey Protein Powder. Whisk until the mixture is smooth and creamy.

  • 3

    Press the Almond Flour firmly into the base of a small springform pan or ramekin to form an even layer. If you prefer a crisper crust, toast the almond flour in a dry pan over medium heat for 3-4 minutes before pressing it down.

  • 4

    Pour the yogurt and protein mixture over the almond flour base, smoothing the top with a spatula.

  • 5

    Top the cheesecake with the Mixed Berries, gently pressing them into the surface.

  • 6

    For a no-bake version, refrigerate the assembled cheesecake for at least 2 hours to set. Alternatively, bake at 350°F for 10-12 minutes for a lightly set texture, then cool completely before serving.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free 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

Enjoy a light and creamy protein-packed cheesecake that boasts a refreshing Greek yogurt base, subtly sweetened with vanilla whey protein and brought together by a delicate almond flour crust. Topped with a medley of fresh mixed berries, this dessert is a satisfying, indulgent treat that hits the perfect balance of tanginess and natural sweetness.

NUTRITION

407kcal
Protein
45.3g
Fat
15.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.7 scoop Vanilla Whey Protein Powder (approx. 21g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm crust, or you can use a no-bake method for a chilled dessert.

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt and Vanilla Whey Protein Powder. Whisk until the mixture is smooth and creamy.

  • 3

    Press the Almond Flour firmly into the base of a small springform pan or ramekin to form an even layer. If you prefer a crisper crust, toast the almond flour in a dry pan over medium heat for 3-4 minutes before pressing it down.

  • 4

    Pour the yogurt and protein mixture over the almond flour base, smoothing the top with a spatula.

  • 5

    Top the cheesecake with the Mixed Berries, gently pressing them into the surface.

  • 6

    For a no-bake version, refrigerate the assembled cheesecake for at least 2 hours to set. Alternatively, bake at 350°F for 10-12 minutes for a lightly set texture, then cool completely before serving.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free dessert.