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 protein-packed twist on classic cheesecake! This light yet creamy dessert featuring nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla protein powder is perfectly balanced with a crisp almond flour crust and a vibrant topping of mixed berries drizzled with honey. It’s a satisfying, refreshingly indulgent treat that delivers a smooth texture and tangy flavor with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

521kcal
Protein
49.7g
Fat
20.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

1 large Egg White

1 scoop (20g) Vanilla Protein Powder

1/8 cup Almond Flour

1 tsp Unsalted Butter

3/4 cup Mixed Berries

1.5 tsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or ramekin.

  • 2

    In a small bowl, mix the almond flour and melted unsalted butter to form a crumbly crust. Press the mixture firmly into the bottom of the dish to create an even layer.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla protein powder. Mix until completely smooth and no lumps remain.

  • 4

    Pour the cheesecake batter over the crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges start to set and a toothpick inserted into the center comes out clean.

  • 6

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

  • 7

    Before serving, top the cheesecake with the mixed berries and drizzle with honey.

  • 8

    Enjoy your protein-packed, light dessert as a satisfying treat that blends creamy texture with a burst of fruity freshness.

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 protein-packed twist on classic cheesecake! This light yet creamy dessert featuring nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla protein powder is perfectly balanced with a crisp almond flour crust and a vibrant topping of mixed berries drizzled with honey. It’s a satisfying, refreshingly indulgent treat that delivers a smooth texture and tangy flavor with every bite.

NUTRITION

521kcal
Protein
49.7g
Fat
20.3g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

1 large Egg White

1 scoop (20g) Vanilla Protein Powder

1/8 cup Almond Flour

1 tsp Unsalted Butter

3/4 cup Mixed Berries

1.5 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe dish or ramekin.

  • 2

    In a small bowl, mix the almond flour and melted unsalted butter to form a crumbly crust. Press the mixture firmly into the bottom of the dish to create an even layer.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla protein powder. Mix until completely smooth and no lumps remain.

  • 4

    Pour the cheesecake batter over the crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges start to set and a toothpick inserted into the center comes out clean.

  • 6

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

  • 7

    Before serving, top the cheesecake with the mixed berries and drizzle with honey.

  • 8

    Enjoy your protein-packed, light dessert as a satisfying treat that blends creamy texture with a burst of fruity freshness.