Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light and refreshing take on cheesecake that marries the creamy tang of nonfat Greek yogurt with a hint of decadent cream cheese. A subtle, crunchy crust of almond flour and rolled oats grounds the dessert, while a topping of fresh berries adds a burst of color and natural sweetness, making it a delightful, high-protein treat.

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NUTRITION

385kcal
Protein
30g
Fat
12.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Reduced-Fat Cream Cheese

1/8 cup Almond Flour

1/4 cup Rolled Oats

1/2 cup Mixed Berries

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PREPARATION

  • 1

    In a small bowl, mix the almond flour and rolled oats together. Press this mixture firmly into the bottom of a small, lined or lightly greased springform pan to form a thin, even crust.

  • 2

    In a separate bowl, blend the nonfat Greek yogurt and reduced-fat cream cheese until smooth and creamy. For an extra silky texture, you can use a hand mixer or food processor.

  • 3

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

  • 4

    Chill the cheesecake in the refrigerator for at least 3 to 4 hours, or overnight, to allow it to set properly.

  • 5

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

  • 6

    Slice and enjoy this refreshing dessert that perfectly balances creamy texture with a satisfying crunch.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a light and refreshing take on cheesecake that marries the creamy tang of nonfat Greek yogurt with a hint of decadent cream cheese. A subtle, crunchy crust of almond flour and rolled oats grounds the dessert, while a topping of fresh berries adds a burst of color and natural sweetness, making it a delightful, high-protein treat.

NUTRITION

385kcal
Protein
30g
Fat
12.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Reduced-Fat Cream Cheese

1/8 cup Almond Flour

1/4 cup Rolled Oats

1/2 cup Mixed Berries

PREPARATION

  • 1

    In a small bowl, mix the almond flour and rolled oats together. Press this mixture firmly into the bottom of a small, lined or lightly greased springform pan to form a thin, even crust.

  • 2

    In a separate bowl, blend the nonfat Greek yogurt and reduced-fat cream cheese until smooth and creamy. For an extra silky texture, you can use a hand mixer or food processor.

  • 3

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

  • 4

    Chill the cheesecake in the refrigerator for at least 3 to 4 hours, or overnight, to allow it to set properly.

  • 5

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

  • 6

    Slice and enjoy this refreshing dessert that perfectly balances creamy texture with a satisfying crunch.