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

Enjoy a refreshing, protein-packed mini cheesecake that delivers a luxurious creamy texture balanced with a tangy twist of Greek yogurt and low-fat cream cheese, accented with a subtle hint of vanilla and fresh mixed berries atop a delicate almond flour crust.

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NUTRITION

337kcal
Protein
37.5g
Fat
10.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

0.5 cup Mixed Berries

10g Almond Flour

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the crust slightly, otherwise skip baking for a no-bake version.

  • 2

    In a small bowl, mix the almond flour thoroughly. If you prefer a set base, press the almond flour into the bottom of a ramekin or small dessert dish.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth. For a richer flavor, ensure the cream cheese is softened before mixing.

  • 4

    Stir in the half scoop of vanilla whey protein isolate and 1 teaspoon honey until evenly distributed.

  • 5

    Gently fold in the mixed berries, reserving a few for garnishing if desired.

  • 6

    Pour the mixture over the prepared almond flour base in the serving dish.

  • 7

    For a baked version, place in the preheated oven for about 12-15 minutes until the edges set. For a no-bake version, chill in the refrigerator for at least 2 hours until firm.

  • 8

    Garnish with the remaining berries and serve chilled.

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

Enjoy a refreshing, protein-packed mini cheesecake that delivers a luxurious creamy texture balanced with a tangy twist of Greek yogurt and low-fat cream cheese, accented with a subtle hint of vanilla and fresh mixed berries atop a delicate almond flour crust.

NUTRITION

337kcal
Protein
37.5g
Fat
10.5g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

0.5 cup Mixed Berries

10g Almond Flour

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the crust slightly, otherwise skip baking for a no-bake version.

  • 2

    In a small bowl, mix the almond flour thoroughly. If you prefer a set base, press the almond flour into the bottom of a ramekin or small dessert dish.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth. For a richer flavor, ensure the cream cheese is softened before mixing.

  • 4

    Stir in the half scoop of vanilla whey protein isolate and 1 teaspoon honey until evenly distributed.

  • 5

    Gently fold in the mixed berries, reserving a few for garnishing if desired.

  • 6

    Pour the mixture over the prepared almond flour base in the serving dish.

  • 7

    For a baked version, place in the preheated oven for about 12-15 minutes until the edges set. For a no-bake version, chill in the refrigerator for at least 2 hours until firm.

  • 8

    Garnish with the remaining berries and serve chilled.