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

Savor this light and creamy protein-packed cheesecake that marries nonfat Greek yogurt with a hint of vanilla whey and low-fat ricotta to achieve a smooth texture and balanced sweetness. The delicate almond flour crust adds subtle nuttiness, while a vibrant medley of mixed berries and a gentle drizzle of honey provide a fresh, tangy finish—perfect for satisfying your sweet tooth without compromising your nutritional goals.

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NUTRITION

375kcal
Protein
36.1g
Fat
13.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Nonfat Greek Yogurt (85g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1/4 cup Low-Fat Ricotta Cheese (62g)

20g Almond Flour

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat the oven to 350°F if you prefer a lightly baked crust, though this recipe can be served chilled as a no-bake dessert.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt and press it evenly into the base of a small, oven-safe ramekin or springform pan to form the crust.

  • 3

    In a mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, and low-fat ricotta cheese until smooth and well-incorporated.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    For a raw, refreshing finish, top with mixed berries and drizzle the honey evenly over the surface.

  • 6

    Optionally, chill the cheesecake in the refrigerator for at least 2 hours to allow flavors to meld and achieve a firmer texture, or bake for 10-12 minutes if you prefer a soft set.

  • 7

    Slice and serve chilled. Enjoy this light yet satisfying dessert that perfectly balances creamy texture with fresh berry tang.

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

Savor this light and creamy protein-packed cheesecake that marries nonfat Greek yogurt with a hint of vanilla whey and low-fat ricotta to achieve a smooth texture and balanced sweetness. The delicate almond flour crust adds subtle nuttiness, while a vibrant medley of mixed berries and a gentle drizzle of honey provide a fresh, tangy finish—perfect for satisfying your sweet tooth without compromising your nutritional goals.

NUTRITION

375kcal
Protein
36.1g
Fat
13.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Nonfat Greek Yogurt (85g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1/4 cup Low-Fat Ricotta Cheese (62g)

20g Almond Flour

1/2 cup Mixed Berries (75g)

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat the oven to 350°F if you prefer a lightly baked crust, though this recipe can be served chilled as a no-bake dessert.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt and press it evenly into the base of a small, oven-safe ramekin or springform pan to form the crust.

  • 3

    In a mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein isolate, egg white, and low-fat ricotta cheese until smooth and well-incorporated.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    For a raw, refreshing finish, top with mixed berries and drizzle the honey evenly over the surface.

  • 6

    Optionally, chill the cheesecake in the refrigerator for at least 2 hours to allow flavors to meld and achieve a firmer texture, or bake for 10-12 minutes if you prefer a soft set.

  • 7

    Slice and serve chilled. Enjoy this light yet satisfying dessert that perfectly balances creamy texture with fresh berry tang.