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, protein-packed cheesecake that balances creamy tangy Greek yogurt and smooth reduced-fat cream cheese with a subtle hint of vanilla, all nestled atop a delicate almond flour crust and crowned with a burst of mixed berries.

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NUTRITION

473kcal
Protein
39.5g
Fat
24.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt (115g)

2 ounces reduced-fat cream cheese (56g)

1/2 scoop vanilla whey protein powder (approx 15g)

20 grams almond flour

1 teaspoon unsalted butter

1/2 cup mixed berries

1/2 teaspoon vanilla extract

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with the melted unsalted butter. Mix until a crumbly dough forms, then press it evenly into the base of a small, oven-safe pan to form the crust.

  • 3

    In a separate bowl, blend together the nonfat Greek yogurt, reduced-fat cream cheese, half scoop of vanilla whey protein powder, and vanilla extract until the mixture is smooth and uniform.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center is slightly firm.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. For best results, refrigerate for at least 1 hour to further set the texture.

  • 7

    Before serving, top with fresh mixed berries for a burst of tart sweetness.

  • 8

    Enjoy your protein-packed, tangy cheesecake 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

A light, protein-packed cheesecake that balances creamy tangy Greek yogurt and smooth reduced-fat cream cheese with a subtle hint of vanilla, all nestled atop a delicate almond flour crust and crowned with a burst of mixed berries.

NUTRITION

473kcal
Protein
39.5g
Fat
24.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1/2 cup nonfat Greek yogurt (115g)

2 ounces reduced-fat cream cheese (56g)

1/2 scoop vanilla whey protein powder (approx 15g)

20 grams almond flour

1 teaspoon unsalted butter

1/2 cup mixed berries

1/2 teaspoon vanilla extract

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the almond flour with the melted unsalted butter. Mix until a crumbly dough forms, then press it evenly into the base of a small, oven-safe pan to form the crust.

  • 3

    In a separate bowl, blend together the nonfat Greek yogurt, reduced-fat cream cheese, half scoop of vanilla whey protein powder, and vanilla extract until the mixture is smooth and uniform.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center is slightly firm.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. For best results, refrigerate for at least 1 hour to further set the texture.

  • 7

    Before serving, top with fresh mixed berries for a burst of tart sweetness.

  • 8

    Enjoy your protein-packed, tangy cheesecake dessert!