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 velvety, protein-packed cheesecake that perfectly balances tangy Greek yogurt, creamy low-fat cream cheese, and a hint of vanilla whey protein. Set atop a lightly crisp almond flour crust and crowned with a medley of fresh mixed berries, this dessert is a delightful treat that satisfies your sweet tooth while keeping your macro goals on track.

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NUTRITION

534kcal
Protein
48g
Fat
23g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (~15g)

1/3 cup Almond Flour (38g approx)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) to prepare the almond flour crust.

  • 2

    In a small bowl, mix the almond flour until it forms a cohesive, slightly sticky base. Press the almond flour evenly into the bottom of a small, oven-safe ramekin or springform pan to form the crust.

  • 3

    Place the crust in the oven and bake for about 8-10 minutes until lightly toasted. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder. Mix thoroughly until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake mixture over the cooled almond flour crust, spreading evenly.

  • 6

    Gently top with mixed berries, allowing their juices to mingle with the cheesecake base.

  • 7

    Refrigerate the dessert for at least 2 hours to let it set properly before serving. Enjoy a chilled, protein-packed treat!

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 velvety, protein-packed cheesecake that perfectly balances tangy Greek yogurt, creamy low-fat cream cheese, and a hint of vanilla whey protein. Set atop a lightly crisp almond flour crust and crowned with a medley of fresh mixed berries, this dessert is a delightful treat that satisfies your sweet tooth while keeping your macro goals on track.

NUTRITION

534kcal
Protein
48g
Fat
23g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

1 cup Plain Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (~15g)

1/3 cup Almond Flour (38g approx)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) to prepare the almond flour crust.

  • 2

    In a small bowl, mix the almond flour until it forms a cohesive, slightly sticky base. Press the almond flour evenly into the bottom of a small, oven-safe ramekin or springform pan to form the crust.

  • 3

    Place the crust in the oven and bake for about 8-10 minutes until lightly toasted. Remove from the oven and let it cool slightly.

  • 4

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein powder. Mix thoroughly until the mixture is smooth and creamy.

  • 5

    Pour the cheesecake mixture over the cooled almond flour crust, spreading evenly.

  • 6

    Gently top with mixed berries, allowing their juices to mingle with the cheesecake base.

  • 7

    Refrigerate the dessert for at least 2 hours to let it set properly before serving. Enjoy a chilled, protein-packed treat!