Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 20g Almond Flour; 150g Nonfat Greek Yogurt; 60g Fat-Free Cream Cheese; 15g Whey Protein Isolate; 75g Mixed Berries

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A light, tangy cheesecake that packs a protein punch while satisfying your dessert cravings. Featuring a delicate almond flour crust topped with a creamy blend of nonfat Greek yogurt, fat-free cream cheese, and whey protein, this cheesecake is garnished with a vibrant medley of fresh mixed berries, creating a delightful balance of texture and flavor.

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NUTRITION

Protein

39.5g

Fat

9.2g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

20g Almond Flour

150g Nonfat Greek Yogurt

60g Fat-Free Cream Cheese

15g Whey Protein Isolate

75g Mixed Berries

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PREPARATION

1
Preheat your oven to 350°F if you prefer a slightly set crust, or keep it no-bake for a creamier texture.
2
If baking, mix the almond flour with a teaspoon of water or a dash of stevia to bind, then press evenly into the base of a small, springform pan. Bake for 5-7 minutes until lightly toasted, then let cool completely.
3
In a bowl, combine the nonfat Greek yogurt, fat-free cream cheese, and whey protein isolate. Whisk until the mixture is completely smooth and well incorporated. Adjust sweetness with a natural sweetener if desired.
4
Spread the creamy filling evenly over the prepared almond flour crust.
5
Top with a generous layer of fresh mixed berries.
6
Refrigerate the cheesecake for at least 2 hours to set before serving. Enjoy this protein-packed dessert chilled.