Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Plain Low-Fat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 1/4 cup Almond Flour; 1/2 cup Mixed Berries; 1 tbsp Honey; 1 tsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

Enjoy a creamy, protein-packed cheesecake that satisfies your sweet tooth without compromising your macros. This dessert features a smooth blend of Greek yogurt and low-fat cream cheese resting on a nutty almond flour crust, topped with a burst of fresh mixed berries and a hint of honey drizzle for natural sweetness.

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NUTRITION

Protein

29.1g

Fat

21.3g

Carbs

47g

SERVINGS

1 serving

INGREDIENTS

150g Plain Low-Fat Greek Yogurt

2 oz Low-Fat Cream Cheese

1/4 cup Almond Flour

1/2 cup Mixed Berries

1 tbsp Honey

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 350°F (175°C) if you plan to bake the almond flour crust slightly for added crunch.
2
In a bowl, mix the almond flour with a pinch of salt and just enough water (about 1 teaspoon) to bring it together into a crumbly dough for the crust.
3
Press the almond flour mixture evenly into the base of a small, lined springform pan. Bake for 8-10 minutes until set, then let cool.
4
In another bowl, combine the Greek yogurt, low-fat cream cheese, and lemon juice. Whisk until the mixture is smooth and homogenous.
5
Spread the yogurt-cheesecake mixture over the cooled crust and smooth the top.
6
Refrigerate the cheesecake for at least 2 hours to allow it to set properly.
7
Before serving, top with mixed berries and drizzle with honey for a natural sweetness uplift.
8
Slice and enjoy this protein-packed dessert that perfectly fits your macro goals.