Silky Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A luscious, no-bake cheesecake that combines a delicate almond flour crust with a smooth, tangy Greek yogurt filling. Topped with fresh mixed berries, a drizzle of honey, and a sprinkle of crushed walnuts, this dessert is satisfying, refreshingly light, and offers a balanced protein boost perfect for a healthy treat.

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NUTRITION

472kcal
Protein
31g
Fat
25.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

3/4 cup Nonfat Greek Yogurt (170g)

1/8 cup Low-Fat Cottage Cheese (30g)

1/2 cup Mixed Berries

1 tsp Honey

1 tbsp Crushed Walnuts

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a pinch of your preferred spice (optional) to add extra flavor. Press the flour evenly into the base of a small springform pan or ramekin to form a compact crust.

  • 2

    In a separate mixing bowl, whisk together the nonfat Greek yogurt and low-fat cottage cheese until the mixture is smooth and creamy. Taste and adjust sweetness if needed by adding a touch of stevia or a few drops of vanilla extract.

  • 3

    Spread the yogurt mixture evenly over the prepared crust, smoothing the top with a spatula.

  • 4

    Refrigerate the assembled cheesecake for at least 3-4 hours (or overnight) until set and chilled.

  • 5

    Before serving, top with the mixed berries, drizzle the honey over the top, and finish with a light sprinkle of crushed walnuts for added crunch.

  • 6

    Slice and serve chilled to enjoy a refreshingly light and protein-balanced dessert.

Silky Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A luscious, no-bake cheesecake that combines a delicate almond flour crust with a smooth, tangy Greek yogurt filling. Topped with fresh mixed berries, a drizzle of honey, and a sprinkle of crushed walnuts, this dessert is satisfying, refreshingly light, and offers a balanced protein boost perfect for a healthy treat.

NUTRITION

472kcal
Protein
31g
Fat
25.7g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

3/4 cup Nonfat Greek Yogurt (170g)

1/8 cup Low-Fat Cottage Cheese (30g)

1/2 cup Mixed Berries

1 tsp Honey

1 tbsp Crushed Walnuts

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a pinch of your preferred spice (optional) to add extra flavor. Press the flour evenly into the base of a small springform pan or ramekin to form a compact crust.

  • 2

    In a separate mixing bowl, whisk together the nonfat Greek yogurt and low-fat cottage cheese until the mixture is smooth and creamy. Taste and adjust sweetness if needed by adding a touch of stevia or a few drops of vanilla extract.

  • 3

    Spread the yogurt mixture evenly over the prepared crust, smoothing the top with a spatula.

  • 4

    Refrigerate the assembled cheesecake for at least 3-4 hours (or overnight) until set and chilled.

  • 5

    Before serving, top with the mixed berries, drizzle the honey over the top, and finish with a light sprinkle of crushed walnuts for added crunch.

  • 6

    Slice and serve chilled to enjoy a refreshingly light and protein-balanced dessert.