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 and protein-packed cheesecake that marries tangy nonfat Greek yogurt with smooth reduced-fat cream cheese and a hint of vanilla whey, all nestled on a delicate almond flour crust and crowned with fresh mixed berries. This dessert delivers a satisfying blend of creamy texture and refreshing fruit bursts, perfect for a healthful treat.

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NUTRITION

497kcal
Protein
45.1g
Fat
17.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (183g)

4 oz Reduced-Fat Cream Cheese (112g)

14g Vanilla Whey Protein Powder

3 tbsp Almond Flour (21g)

1 large Egg White (33g)

1 cup Mixed Berries (150g)

1 tsp Honey

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and egg white with half of the teaspoon of honey. Mix until it forms a cohesive dough. Press the mixture evenly into the base of a springform pan to form your crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until just set. Remove from oven and let cool.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, vanilla whey protein powder, vanilla extract, and the remaining honey until the mixture is smooth and well blended.

  • 5

    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours (or overnight) to allow it to set fully.

  • 7

    Before serving, gently top the cheesecake with fresh mixed berries for a burst of color and flavor.

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 and protein-packed cheesecake that marries tangy nonfat Greek yogurt with smooth reduced-fat cream cheese and a hint of vanilla whey, all nestled on a delicate almond flour crust and crowned with fresh mixed berries. This dessert delivers a satisfying blend of creamy texture and refreshing fruit bursts, perfect for a healthful treat.

NUTRITION

497kcal
Protein
45.1g
Fat
17.1g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (183g)

4 oz Reduced-Fat Cream Cheese (112g)

14g Vanilla Whey Protein Powder

3 tbsp Almond Flour (21g)

1 large Egg White (33g)

1 cup Mixed Berries (150g)

1 tsp Honey

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and egg white with half of the teaspoon of honey. Mix until it forms a cohesive dough. Press the mixture evenly into the base of a springform pan to form your crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until just set. Remove from oven and let cool.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, vanilla whey protein powder, vanilla extract, and the remaining honey until the mixture is smooth and well blended.

  • 5

    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours (or overnight) to allow it to set fully.

  • 7

    Before serving, gently top the cheesecake with fresh mixed berries for a burst of color and flavor.