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 light and tangy protein-packed cheesecake that blends creamy nonfat Greek yogurt with a hint of low-fat cream cheese and premium whey protein. Housed on a delicate almond flour crust and topped with a medley of fresh mixed berries, this dessert delivers a delightful balance of textures and flavors that treats your taste buds while keeping your macros in check.

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NUTRITION

395kcal
Protein
40.5g
Fat
16.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Low-Fat Cream Cheese (42g)

0.5 scoop Whey Protein Isolate (15g)

1/8 cup Almond Flour (14g)

1 tsp Coconut Oil (5g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm crust (optional step; the cheesecake can also be served chilled).

  • 2

    In a small bowl, combine the almond flour and coconut oil. Mix until the ingredients form a crumbly, cohesive mixture.

  • 3

    Press the almond flour mixture firmly into the base of a small ramekin or springform pan to form an even, thin crust.

  • 4

    In a larger bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate until smooth and well combined.

  • 5

    Spoon the cheesecake mixture atop the prepared almond crust, smoothing the surface with a spatula.

  • 6

    Top the cheesecake with mixed berries, gently pressing them into the surface.

  • 7

    Chill the cheesecake in the refrigerator for at least 2 hours to set before serving for optimal texture and flavor.

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 light and tangy protein-packed cheesecake that blends creamy nonfat Greek yogurt with a hint of low-fat cream cheese and premium whey protein. Housed on a delicate almond flour crust and topped with a medley of fresh mixed berries, this dessert delivers a delightful balance of textures and flavors that treats your taste buds while keeping your macros in check.

NUTRITION

395kcal
Protein
40.5g
Fat
16.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Low-Fat Cream Cheese (42g)

0.5 scoop Whey Protein Isolate (15g)

1/8 cup Almond Flour (14g)

1 tsp Coconut Oil (5g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warm crust (optional step; the cheesecake can also be served chilled).

  • 2

    In a small bowl, combine the almond flour and coconut oil. Mix until the ingredients form a crumbly, cohesive mixture.

  • 3

    Press the almond flour mixture firmly into the base of a small ramekin or springform pan to form an even, thin crust.

  • 4

    In a larger bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate until smooth and well combined.

  • 5

    Spoon the cheesecake mixture atop the prepared almond crust, smoothing the surface with a spatula.

  • 6

    Top the cheesecake with mixed berries, gently pressing them into the surface.

  • 7

    Chill the cheesecake in the refrigerator for at least 2 hours to set before serving for optimal texture and flavor.