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 light and satisfying protein cheesecake that balances creamy Greek yogurt and whey protein with a nutty almond flour crust, delicately sweetened with honey and finished with a fresh burst of mixed berries, offering an indulgent yet nutritious dessert.

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NUTRITION

579kcal
Protein
59.6g
Fat
15.2g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup (255g) Nonfat Greek Yogurt (adjusted to 1.5 cups for creaminess)

1 serving (30g) Whey Protein Powder (Vanilla)

Egg Whites from 2 large eggs

1 tablespoon Honey

1 tablespoon Fresh Lemon Juice

1 teaspoon Vanilla Extract

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) to form the crust. Press the almond flour evenly into the bottom of a small, greased springform pan or ovenproof dish.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, whey protein powder, egg whites, honey, fresh lemon juice, and vanilla extract until the mixture is smooth and fully combined.

  • 4

    Pour the cheesecake filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges begin to set and the center is just slightly jiggly.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow it to firm up properly.

  • 7

    Before serving, top with fresh mixed berries.

  • 8

    Enjoy your protein-packed, creamy 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

A light and satisfying protein cheesecake that balances creamy Greek yogurt and whey protein with a nutty almond flour crust, delicately sweetened with honey and finished with a fresh burst of mixed berries, offering an indulgent yet nutritious dessert.

NUTRITION

579kcal
Protein
59.6g
Fat
15.2g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup (255g) Nonfat Greek Yogurt (adjusted to 1.5 cups for creaminess)

1 serving (30g) Whey Protein Powder (Vanilla)

Egg Whites from 2 large eggs

1 tablespoon Honey

1 tablespoon Fresh Lemon Juice

1 teaspoon Vanilla Extract

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt (optional) to form the crust. Press the almond flour evenly into the bottom of a small, greased springform pan or ovenproof dish.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, whey protein powder, egg whites, honey, fresh lemon juice, and vanilla extract until the mixture is smooth and fully combined.

  • 4

    Pour the cheesecake filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges begin to set and the center is just slightly jiggly.

  • 6

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow it to firm up properly.

  • 7

    Before serving, top with fresh mixed berries.

  • 8

    Enjoy your protein-packed, creamy dessert!