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

Enjoy a modern twist on a classic cheesecake dessert with a light, tangy Greek yogurt filling perfectly balanced with low‐fat cream cheese and a hint of vanilla and lemon zest. Topped with a medley of fresh mixed berries and a drizzle of almond butter and honey, this cheesecake delivers a satisfying, protein-rich treat that looks as beautiful as it tastes.

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NUTRITION

501kcal
Protein
35.5g
Fat
21.6g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

250g Nonfat Greek Yogurt

3 oz Low-Fat Cream Cheese (85g)

1 tsp Vanilla Extract

1 tsp Lemon Zest

1/2 cup Mixed Berries (75g)

1/2 tbsp Almond Butter (8g)

1.5 tsp Honey (10g)

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small springform or oven-safe ramekin.

  • 2

    Mix the almond flour in a small bowl. Press the almond flour evenly into the base of your ramekin to create a thin crust layer.

  • 3

    In another bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon zest. Beat until smooth and well incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes until the edges are set and the center is slightly jiggly.

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.

  • 7

    Before serving, top with mixed berries. Drizzle almond butter and honey over the berries to add a delightful finishing touch.

  • 8

    Serve chilled and enjoy your protein-packed, tangy cheesecake dessert.

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

Enjoy a modern twist on a classic cheesecake dessert with a light, tangy Greek yogurt filling perfectly balanced with low‐fat cream cheese and a hint of vanilla and lemon zest. Topped with a medley of fresh mixed berries and a drizzle of almond butter and honey, this cheesecake delivers a satisfying, protein-rich treat that looks as beautiful as it tastes.

NUTRITION

501kcal
Protein
35.5g
Fat
21.6g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

250g Nonfat Greek Yogurt

3 oz Low-Fat Cream Cheese (85g)

1 tsp Vanilla Extract

1 tsp Lemon Zest

1/2 cup Mixed Berries (75g)

1/2 tbsp Almond Butter (8g)

1.5 tsp Honey (10g)

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a small springform or oven-safe ramekin.

  • 2

    Mix the almond flour in a small bowl. Press the almond flour evenly into the base of your ramekin to create a thin crust layer.

  • 3

    In another bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon zest. Beat until smooth and well incorporated.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes until the edges are set and the center is slightly jiggly.

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours.

  • 7

    Before serving, top with mixed berries. Drizzle almond butter and honey over the berries to add a delightful finishing touch.

  • 8

    Serve chilled and enjoy your protein-packed, tangy cheesecake dessert.