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 refreshingly light no-bake cheesecake that combines creamy nonfat Greek yogurt with a hint of protein powder for a nutritional boost, all set atop a subtly sweet graham cracker crust. Finished with a drizzle of honey, a sprinkle of chia seeds, and a topping of fresh mixed berries, this dessert is as delightful to the palate as it is balanced in macros.

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NUTRITION

486kcal
Protein
44.8g
Fat
9.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

22 grams Whey Protein Isolate

40 grams Graham Cracker Crumbs

1/2 cup Mixed Berries (70g)

1 teaspoon Honey (7g)

1 tablespoon Chia Seeds (12g)

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PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt and whey protein isolate until smooth. Stir in the honey to add a touch of natural sweetness.

  • 2

    In a separate small bowl, mix the graham cracker crumbs with the chia seeds. If desired, add a teaspoon of water to help the crumbs bind, then press the mixture firmly into the base of a serving dish or small springform pan to form the crust.

  • 3

    Gently spoon the yogurt-protein mixture over the crust layer, smoothing it into an even layer.

  • 4

    Top with the mixed berries, distributing them evenly over the cheesecake.

  • 5

    Refrigerate the cheesecake for at least 2 hours, allowing the flavors to meld and the crust to set before serving.

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 refreshingly light no-bake cheesecake that combines creamy nonfat Greek yogurt with a hint of protein powder for a nutritional boost, all set atop a subtly sweet graham cracker crust. Finished with a drizzle of honey, a sprinkle of chia seeds, and a topping of fresh mixed berries, this dessert is as delightful to the palate as it is balanced in macros.

NUTRITION

486kcal
Protein
44.8g
Fat
9.3g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

22 grams Whey Protein Isolate

40 grams Graham Cracker Crumbs

1/2 cup Mixed Berries (70g)

1 teaspoon Honey (7g)

1 tablespoon Chia Seeds (12g)

PREPARATION

  • 1

    In a bowl, combine the nonfat Greek yogurt and whey protein isolate until smooth. Stir in the honey to add a touch of natural sweetness.

  • 2

    In a separate small bowl, mix the graham cracker crumbs with the chia seeds. If desired, add a teaspoon of water to help the crumbs bind, then press the mixture firmly into the base of a serving dish or small springform pan to form the crust.

  • 3

    Gently spoon the yogurt-protein mixture over the crust layer, smoothing it into an even layer.

  • 4

    Top with the mixed berries, distributing them evenly over the cheesecake.

  • 5

    Refrigerate the cheesecake for at least 2 hours, allowing the flavors to meld and the crust to set before serving.