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

A light and indulgent protein-packed cheesecake that compromises nothing on flavor. This dessert layers a nutty almond flour crust with a creamy blend of nonfat Greek yogurt, vanilla whey protein, and a touch of lowfat cream cheese, all finished with a vibrant medley of mixed berries and a drizzle of honey for natural sweetness. Perfectly satisfying while helping you meet your protein goals without sacrificing taste.

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NUTRITION

744kcal
Protein
62.5g
Fat
36.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

1 oz Lowfat Cream Cheese (28g)

1/2 cup Mixed Berries (75g)

1 tbsp Honey (21g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small round pan with parchment paper to prepare the cheesecake mold.

  • 2

    Combine the almond flour in a bowl and press it firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8-10 minutes until lightly toasted. Remove from the oven and allow to cool slightly.

  • 3

    In a separate mixing bowl, blend together the nonfat Greek yogurt, vanilla whey protein powder, and lowfat cream cheese until the mixture is smooth and creamy. If desired, you may use an electric mixer for a more velvety consistency.

  • 4

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula. Tap the pan on the counter lightly to remove any air bubbles.

  • 5

    Chill the cheesecake in the refrigerator for at least 2 hours or until set.

  • 6

    Before serving, top the cheesecake with mixed berries and drizzle honey over the top.

  • 7

    Slice and serve chilled for a refreshing, 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

A light and indulgent protein-packed cheesecake that compromises nothing on flavor. This dessert layers a nutty almond flour crust with a creamy blend of nonfat Greek yogurt, vanilla whey protein, and a touch of lowfat cream cheese, all finished with a vibrant medley of mixed berries and a drizzle of honey for natural sweetness. Perfectly satisfying while helping you meet your protein goals without sacrificing taste.

NUTRITION

744kcal
Protein
62.5g
Fat
36.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Powder (30g)

1 oz Lowfat Cream Cheese (28g)

1/2 cup Mixed Berries (75g)

1 tbsp Honey (21g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small round pan with parchment paper to prepare the cheesecake mold.

  • 2

    Combine the almond flour in a bowl and press it firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8-10 minutes until lightly toasted. Remove from the oven and allow to cool slightly.

  • 3

    In a separate mixing bowl, blend together the nonfat Greek yogurt, vanilla whey protein powder, and lowfat cream cheese until the mixture is smooth and creamy. If desired, you may use an electric mixer for a more velvety consistency.

  • 4

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula. Tap the pan on the counter lightly to remove any air bubbles.

  • 5

    Chill the cheesecake in the refrigerator for at least 2 hours or until set.

  • 6

    Before serving, top the cheesecake with mixed berries and drizzle honey over the top.

  • 7

    Slice and serve chilled for a refreshing, protein-packed treat.