Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Indulge in a light yet satisfying dessert that marries creamy Greek yogurt with a boost of vanilla whey protein, all nestled atop a delicate almond flour crust and crowned with a fresh medley of mixed berries. This cheesecake is a guilt-free treat that perfectly balances tangy and sweet flavors with a smooth, velvety texture.

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NUTRITION

370kcal
Protein
44.5g
Fat
10.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (~170g)

1 scoop Vanilla Whey Protein Isolate (~30g)

0.125 cup Almond Flour (~15g)

1 ounce Low-Fat Cream Cheese (~28g)

0.5 cup Mixed Berries (~75g)

1 teaspoon Lemon Juice

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly toast the almond flour by spreading it on a small baking sheet and baking for 5-7 minutes until fragrant; let it cool.

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt, Vanilla Whey Protein Isolate, Low-Fat Cream Cheese, lemon juice, and vanilla extract. Whisk until the mixture is smooth and evenly blended.

  • 3

    Press the toasted almond flour firmly into the bottom of a small, lightly greased ramekin or mini springform pan to form the crust layer.

  • 4

    Pour the creamy yogurt-protein mixture over the crust, smoothing the top with a spatula.

  • 5

    Top with mixed berries, gently pressing them into the surface.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours before serving to allow it to set properly.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

Indulge in a light yet satisfying dessert that marries creamy Greek yogurt with a boost of vanilla whey protein, all nestled atop a delicate almond flour crust and crowned with a fresh medley of mixed berries. This cheesecake is a guilt-free treat that perfectly balances tangy and sweet flavors with a smooth, velvety texture.

NUTRITION

370kcal
Protein
44.5g
Fat
10.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (~170g)

1 scoop Vanilla Whey Protein Isolate (~30g)

0.125 cup Almond Flour (~15g)

1 ounce Low-Fat Cream Cheese (~28g)

0.5 cup Mixed Berries (~75g)

1 teaspoon Lemon Juice

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly toast the almond flour by spreading it on a small baking sheet and baking for 5-7 minutes until fragrant; let it cool.

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt, Vanilla Whey Protein Isolate, Low-Fat Cream Cheese, lemon juice, and vanilla extract. Whisk until the mixture is smooth and evenly blended.

  • 3

    Press the toasted almond flour firmly into the bottom of a small, lightly greased ramekin or mini springform pan to form the crust layer.

  • 4

    Pour the creamy yogurt-protein mixture over the crust, smoothing the top with a spatula.

  • 5

    Top with mixed berries, gently pressing them into the surface.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours before serving to allow it to set properly.