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 refreshing, protein-packed mini cheesecake that balances tangy nonfat Greek yogurt with vanilla whey protein, set atop a delicate almond flour crust and crowned with a medley of fresh mixed berries. This no-bake treat offers a creamy texture and a light, fruity finish, making it a guilt-free dessert that satisfies both your sweet tooth and nutritional goals.

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NUTRITION

380kcal
Protein
42g
Fat
14.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

0.25 cup Almond Flour (28g)

0.5 cup Mixed Berries (75g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a teaspoon of water or unsweetened almond milk until it slightly clumps together. Press this mixture evenly into the base of a small, lined serving dish to form the cheesecake crust.

  • 2

    In a blender or mixing bowl, blend the nonfat Greek yogurt with the vanilla whey protein isolate until smooth and fully incorporated. For extra flavor, you may add a few drops of vanilla extract if desired.

  • 3

    Pour the protein-packed yogurt mixture over the almond flour crust, using a spatula to smooth the surface.

  • 4

    Gently distribute the mixed berries over the top of the cheesecake, allowing their natural juices to infuse the filling.

  • 5

    Cover the dish and refrigerate for at least 2 hours to allow the cheesecake to set. Serve chilled and enjoy!

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 refreshing, protein-packed mini cheesecake that balances tangy nonfat Greek yogurt with vanilla whey protein, set atop a delicate almond flour crust and crowned with a medley of fresh mixed berries. This no-bake treat offers a creamy texture and a light, fruity finish, making it a guilt-free dessert that satisfies both your sweet tooth and nutritional goals.

NUTRITION

380kcal
Protein
42g
Fat
14.7g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

0.25 cup Almond Flour (28g)

0.5 cup Mixed Berries (75g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a teaspoon of water or unsweetened almond milk until it slightly clumps together. Press this mixture evenly into the base of a small, lined serving dish to form the cheesecake crust.

  • 2

    In a blender or mixing bowl, blend the nonfat Greek yogurt with the vanilla whey protein isolate until smooth and fully incorporated. For extra flavor, you may add a few drops of vanilla extract if desired.

  • 3

    Pour the protein-packed yogurt mixture over the almond flour crust, using a spatula to smooth the surface.

  • 4

    Gently distribute the mixed berries over the top of the cheesecake, allowing their natural juices to infuse the filling.

  • 5

    Cover the dish and refrigerate for at least 2 hours to allow the cheesecake to set. Serve chilled and enjoy!