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 refreshing twist on classic cheesecake with a protein-packed filling made from nonfat Greek yogurt and fat-free cream cheese, lightly sweetened and infused with vanilla. Set atop a delicate almond flour crust and crowned with vibrant mixed berries, this dessert is both tangy and satisfying, offering a perfect balance of creamy texture and natural fruity accents.

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NUTRITION

321kcal
Protein
36.2g
Fat
7.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

2 ounces Fat-Free Cream Cheese (56g)

1 large Egg White (33g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Berries (75g)

1/2 teaspoon Vanilla Extract (2.5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking pan or use a springform pan for easy removal.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of sweetener (optional) and press evenly along the bottom of the pan to form a thin crust. Set aside.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, fat-free cream cheese, egg white, and vanilla extract until completely smooth. Taste and add a natural sweetener if desired.

  • 4

    Pour the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set but the center still has a slight wobble.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully set the cheesecake.

  • 7

    Before serving, top with the fresh mixed berries for a burst of color and flavor. Enjoy your protein-packed 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 refreshing twist on classic cheesecake with a protein-packed filling made from nonfat Greek yogurt and fat-free cream cheese, lightly sweetened and infused with vanilla. Set atop a delicate almond flour crust and crowned with vibrant mixed berries, this dessert is both tangy and satisfying, offering a perfect balance of creamy texture and natural fruity accents.

NUTRITION

321kcal
Protein
36.2g
Fat
7.4g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (240g)

2 ounces Fat-Free Cream Cheese (56g)

1 large Egg White (33g)

1/8 cup Almond Flour (14g)

1/2 cup Mixed Berries (75g)

1/2 teaspoon Vanilla Extract (2.5g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking pan or use a springform pan for easy removal.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of sweetener (optional) and press evenly along the bottom of the pan to form a thin crust. Set aside.

  • 3

    In a blender or food processor, blend the nonfat Greek yogurt, fat-free cream cheese, egg white, and vanilla extract until completely smooth. Taste and add a natural sweetener if desired.

  • 4

    Pour the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set but the center still has a slight wobble.

  • 6

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to fully set the cheesecake.

  • 7

    Before serving, top with the fresh mixed berries for a burst of color and flavor. Enjoy your protein-packed dessert!