Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Nonfat Greek Yogurt (170g); 1 oz Light Cream Cheese (28g); 0.25 scoop Whey Protein Isolate (7.5g); 0.5 cup Mixed Berries (70g); 3 tbsp Coconut Flour (21g); 0.5 tbsp Almond Butter (7g); 1 tsp Honey (7g)

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A light, creamy cheesecake that combines tangy nonfat Greek yogurt and a touch of cream cheese, boosted with a hint of whey protein for an extra protein punch—all nestled on a delicate coconut flour and almond butter crust, then topped with a medley of mixed berries and a drizzle of honey for natural sweetness. Enjoy a dessert that feels indulgent yet aligns with your nutrition goals.

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NUTRITION

Protein

32.6g

Fat

12.7g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (170g)

1 oz Light Cream Cheese (28g)

0.25 scoop Whey Protein Isolate (7.5g)

0.5 cup Mixed Berries (70g)

3 tbsp Coconut Flour (21g)

0.5 tbsp Almond Butter (7g)

1 tsp Honey (7g)

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PREPARATION

1
Preheat the oven to 350°F. Lightly grease a small springform pan or ramekin.
2
In a small bowl, combine the coconut flour and almond butter. Press the mixture evenly into the base of your pan to form the crust.
3
In another bowl, whisk together the nonfat Greek yogurt, light cream cheese, and whey protein isolate until smooth and fully integrated.
4
Pour the creamy filling over the prepared crust, smoothing the top with a spatula.
5
Top the cheesecake with mixed berries and drizzle with honey for a touch of natural sweetness.
6
Refrigerate the cheesecake for at least 2 hours to allow it to set before serving.