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, creamy cheesecake that packs a protein punch while still indulging your sweet tooth. This dessert layers a velvety filling made with nonfat Greek yogurt, egg whites, and a hint of vanilla whey, set atop a delicate almond flour crust and finished with a bright medley of fresh mixed berries drizzled with honey.

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NUTRITION

522kcal
Protein
42.5g
Fat
14.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g)

0.25 scoop Vanilla Whey Protein Isolate (approx. 8g)

0.25 cup Almond Flour (28g)

0.5 cup Mixed Berries (74g)

2 tbsp Honey (42g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you plan to set the crust slightly with a gentle bake, otherwise you can use a no-bake method.

  • 2

    In a small bowl, combine the almond flour to form the crust. If you prefer a slightly firmer base, press the almond flour into a small ramekin or tart pan to create an even layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla whey protein isolate until smooth. Add a few drops of vanilla extract if desired for extra flavor.

  • 4

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

  • 5

    Place the cheesecake into the oven for about 10-12 minutes if baking, just enough to set the filling lightly. Alternatively, refrigerate for 2-3 hours if making a no-bake version.

  • 6

    Once set, remove from the oven or fridge and top with mixed berries. Drizzle the honey evenly over the top.

  • 7

    Serve chilled and enjoy this protein-packed dessert that perfectly balances creamy texture with the freshness of berries.

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, creamy cheesecake that packs a protein punch while still indulging your sweet tooth. This dessert layers a velvety filling made with nonfat Greek yogurt, egg whites, and a hint of vanilla whey, set atop a delicate almond flour crust and finished with a bright medley of fresh mixed berries drizzled with honey.

NUTRITION

522kcal
Protein
42.5g
Fat
14.7g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g)

0.25 scoop Vanilla Whey Protein Isolate (approx. 8g)

0.25 cup Almond Flour (28g)

0.5 cup Mixed Berries (74g)

2 tbsp Honey (42g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you plan to set the crust slightly with a gentle bake, otherwise you can use a no-bake method.

  • 2

    In a small bowl, combine the almond flour to form the crust. If you prefer a slightly firmer base, press the almond flour into a small ramekin or tart pan to create an even layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla whey protein isolate until smooth. Add a few drops of vanilla extract if desired for extra flavor.

  • 4

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

  • 5

    Place the cheesecake into the oven for about 10-12 minutes if baking, just enough to set the filling lightly. Alternatively, refrigerate for 2-3 hours if making a no-bake version.

  • 6

    Once set, remove from the oven or fridge and top with mixed berries. Drizzle the honey evenly over the top.

  • 7

    Serve chilled and enjoy this protein-packed dessert that perfectly balances creamy texture with the freshness of berries.