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 lighter twist on traditional cheesecake with this Greek Yogurt Protein Cheesecake. The smooth, tangy filling blends nonfat Greek yogurt, light cream cheese, and a touch of vanilla whey protein, all atop a delicate almond flour crust, finished with a drizzle of honey and a burst of fresh mixed berries. It’s a dessert that feels indulgent while keeping your health and macro goals in check.

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NUTRITION

462kcal
Protein
43.3g
Fat
16.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Light Cream Cheese

22.5g Vanilla Whey Protein Isolate (approx. 0.75 scoop)

20g Almond Flour

50g Mixed Berries

14g Honey (about 2 teaspoons)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Mix the almond flour with half of the honey until a crumbly crust forms. Press this mixture firmly into the base of a small, springform pan to form an even layer.

  • 3

    In a bowl, combine the nonfat Greek yogurt, light cream cheese, and vanilla whey protein isolate. Whisk until the mixture is smooth and creamy.

  • 4

    Fold in the remaining honey into the cheesecake mixture for a touch of natural sweetness.

  • 5

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

  • 6

    Bake in the oven for 15-20 minutes until the edges begin to set; the center will remain slightly jiggly for a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 8

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

  • 9

    Enjoy your protein-packed, guilt-free 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 lighter twist on traditional cheesecake with this Greek Yogurt Protein Cheesecake. The smooth, tangy filling blends nonfat Greek yogurt, light cream cheese, and a touch of vanilla whey protein, all atop a delicate almond flour crust, finished with a drizzle of honey and a burst of fresh mixed berries. It’s a dessert that feels indulgent while keeping your health and macro goals in check.

NUTRITION

462kcal
Protein
43.3g
Fat
16.1g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Light Cream Cheese

22.5g Vanilla Whey Protein Isolate (approx. 0.75 scoop)

20g Almond Flour

50g Mixed Berries

14g Honey (about 2 teaspoons)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Mix the almond flour with half of the honey until a crumbly crust forms. Press this mixture firmly into the base of a small, springform pan to form an even layer.

  • 3

    In a bowl, combine the nonfat Greek yogurt, light cream cheese, and vanilla whey protein isolate. Whisk until the mixture is smooth and creamy.

  • 4

    Fold in the remaining honey into the cheesecake mixture for a touch of natural sweetness.

  • 5

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

  • 6

    Bake in the oven for 15-20 minutes until the edges begin to set; the center will remain slightly jiggly for a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up.

  • 8

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

  • 9

    Enjoy your protein-packed, guilt-free dessert!