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 and protein-packed cheesecake with a nutty almond flour crust, blended smooth Greek yogurt filling accentuated with a hint of vanilla protein powder and a touch of egg white for structure. Topped with a vibrant medley of fresh mixed berries and a drizzle of honey, this dessert proves you can indulge in a sweet treat while keeping your macros in check.

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NUTRITION

460kcal
Protein
42.7g
Fat
17.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Nonfat Greek Yogurt

1 large Egg White

0.3 scoop Vanilla Protein Powder

1 oz Low-Fat Cream Cheese

1/4 cup Almond Flour

1/2 cup Mixed Berries

2 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with 1 teaspoon of honey. Press this mixture firmly into the base of a small, springform pan to form an even crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, low-fat cream cheese, vanilla protein powder, and remaining teaspoon of honey until the mixture is smooth and well incorporated.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for about 18-20 minutes or until set around the edges. The center should still have a slight wobble.

  • 6

    Remove from the oven and allow 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. Slice and enjoy your protein-packed cheesecake!

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 and protein-packed cheesecake with a nutty almond flour crust, blended smooth Greek yogurt filling accentuated with a hint of vanilla protein powder and a touch of egg white for structure. Topped with a vibrant medley of fresh mixed berries and a drizzle of honey, this dessert proves you can indulge in a sweet treat while keeping your macros in check.

NUTRITION

460kcal
Protein
42.7g
Fat
17.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Nonfat Greek Yogurt

1 large Egg White

0.3 scoop Vanilla Protein Powder

1 oz Low-Fat Cream Cheese

1/4 cup Almond Flour

1/2 cup Mixed Berries

2 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with 1 teaspoon of honey. Press this mixture firmly into the base of a small, springform pan to form an even crust.

  • 3

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, low-fat cream cheese, vanilla protein powder, and remaining teaspoon of honey until the mixture is smooth and well incorporated.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for about 18-20 minutes or until set around the edges. The center should still have a slight wobble.

  • 6

    Remove from the oven and allow 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. Slice and enjoy your protein-packed cheesecake!