Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A luscious, protein-infused cheesecake dessert that marries the creaminess of Greek yogurt and low‐fat cream cheese with a hint of vanilla whey flavor and a nutty almond flour crust. Topped with a vibrant medley of fresh mixed berries, it’s a delightful treat that satisfies your sweet cravings while fitting perfectly into your macro goals.

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NUTRITION

529kcal
Protein
48.1g
Fat
21g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cream Cheese

0.4 scoop Vanilla Whey Protein Powder

1/4 cup Almond Flour

1 Egg White

1 tbsp Maple Syrup

1/2 cup Mixed Berries

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and egg white. Mix until a crumbly dough forms, then press the mixture into the bottom of a small, lightly greased springform pan to form a thin crust.

  • 3

    In a blender or food processor, blend the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Vanilla Whey Protein Powder, and maple syrup until smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 2 hours to firm up.

  • 7

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

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A luscious, protein-infused cheesecake dessert that marries the creaminess of Greek yogurt and low‐fat cream cheese with a hint of vanilla whey flavor and a nutty almond flour crust. Topped with a vibrant medley of fresh mixed berries, it’s a delightful treat that satisfies your sweet cravings while fitting perfectly into your macro goals.

NUTRITION

529kcal
Protein
48.1g
Fat
21g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cream Cheese

0.4 scoop Vanilla Whey Protein Powder

1/4 cup Almond Flour

1 Egg White

1 tbsp Maple Syrup

1/2 cup Mixed Berries

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour and egg white. Mix until a crumbly dough forms, then press the mixture into the bottom of a small, lightly greased springform pan to form a thin crust.

  • 3

    In a blender or food processor, blend the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Vanilla Whey Protein Powder, and maple syrup until smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 2 hours to firm up.

  • 7

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