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

Indulge in a refreshing twist on cheesecake that delivers a creamy, tangy filling and a delicate almond crust, all topped with a vibrant mix of fresh berries. This dessert is the perfect balance of sweet and tart, offering a satisfying, protein-rich treat with a bright, summery finish.

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NUTRITION

627kcal
Protein
41.5g
Fat
33g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 ounces Low-Fat Cream Cheese (85g)

1/3 cup Unsweetened Almond Flour (37g)

1 cup Mixed Berries (140g)

1 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) if you prefer a slightly baked crust, or skip this step for a no-bake version.

  • 2

    In a small bowl, mix the unsweetened almond flour with a tiny pinch of salt (optional) until combined. Press the almond flour evenly into the base of a small, springform pan to form a crust.

  • 3

    For a no-bake version, chill the crust in the refrigerator for about 15 minutes; if baking, bake the crust for 8-10 minutes and let it cool completely.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon juice until smooth and creamy.

  • 5

    Pour the creamy mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 4 hours or overnight to set firmly.

  • 7

    Before serving, top the cheesecake generously with fresh mixed berries.

  • 8

    Slice and enjoy this protein-packed dessert that perfectly balances tangy, sweet, and nutty flavors.

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

Indulge in a refreshing twist on cheesecake that delivers a creamy, tangy filling and a delicate almond crust, all topped with a vibrant mix of fresh berries. This dessert is the perfect balance of sweet and tart, offering a satisfying, protein-rich treat with a bright, summery finish.

NUTRITION

627kcal
Protein
41.5g
Fat
33g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

3 ounces Low-Fat Cream Cheese (85g)

1/3 cup Unsweetened Almond Flour (37g)

1 cup Mixed Berries (140g)

1 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) if you prefer a slightly baked crust, or skip this step for a no-bake version.

  • 2

    In a small bowl, mix the unsweetened almond flour with a tiny pinch of salt (optional) until combined. Press the almond flour evenly into the base of a small, springform pan to form a crust.

  • 3

    For a no-bake version, chill the crust in the refrigerator for about 15 minutes; if baking, bake the crust for 8-10 minutes and let it cool completely.

  • 4

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon juice until smooth and creamy.

  • 5

    Pour the creamy mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    Refrigerate the cheesecake for at least 4 hours or overnight to set firmly.

  • 7

    Before serving, top the cheesecake generously with fresh mixed berries.

  • 8

    Slice and enjoy this protein-packed dessert that perfectly balances tangy, sweet, and nutty flavors.