Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Nonfat Greek Yogurt (245g); 0.33 scoop Whey Protein Isolate (approx. 10g powder); 20 grams Almond Flour; 1/2 cup Mixed Berries (70g); 1 tsp Light Honey (7g); 0.5 tbsp Coconut Oil (7.5g)

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 refreshing no-bake cheesecake that balances creamy Greek yogurt blended with a hint of whey protein for an extra protein boost, all set atop a delicate almond flour crust enriched with a touch of coconut oil. Topped with a medley of fresh mixed berries and a light drizzle of honey, this dessert is both indulgent and nutritious.

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NUTRITION

Protein

37.7g

Fat

17.2g

Carbs

25.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.33 scoop Whey Protein Isolate (approx. 10g powder)

20 grams Almond Flour

1/2 cup Mixed Berries (70g)

1 tsp Light Honey (7g)

0.5 tbsp Coconut Oil (7.5g)

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PREPARATION

1
In a bowl, combine the nonfat Greek yogurt with the whey protein isolate and light honey. Stir thoroughly until smooth and fully incorporated.
2
In a separate small bowl, mix the almond flour with the melted coconut oil until a crumbly, moist texture forms.
3
Press the almond flour mixture evenly into the base of a small serving dish or ramekin to form a thin crust.
4
Spoon the yogurt-protein mixture over the crust, smoothing the top with a spatula.
5
Top with the mixed berries, distributing them evenly.
6
Refrigerate the cheesecake for at least 2 hours to allow it to set before serving.