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 yet indulgent protein-packed cheesecake that combines the creamy tang of nonfat Greek yogurt and low‐fat cottage cheese with a hint of natural sweetness from honey. This dessert features a delicate almond flour base, perfectly topped with a vibrant mix of berries and a drizzle of warmed coconut oil for a luxurious finish.

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NUTRITION

660kcal
Protein
43.6g
Fat
27.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (183g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 large Egg White (33g)

1/3 cup Almond Flour (approx. 32g)

1.5 tbsp Honey (32g)

1 cup Mixed Berries (150g)

2 tsp Coconut Oil (approx. 9g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small springform or pie pan with parchment paper.

  • 2

    In a large bowl, blend together the Greek yogurt, low-fat cottage cheese, egg white, and honey until the mixture is smooth and well combined.

  • 3

    Gently fold in the almond flour, which will add a subtle nutty flavor and help create a light base for the cheesecake.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the oven for about 25 minutes or until the cheesecake is set and the edges begin to pull away slightly from the pan.

  • 6

    Remove from the oven and allow it to cool to room temperature. Once cooled, top the cheesecake evenly with mixed berries.

  • 7

    In a small pan, gently warm the coconut oil until melted and drizzle it over the berries to add a rich, aromatic finish.

  • 8

    Refrigerate the cheesecake for at least 2 hours before serving to allow the flavors to meld.

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 yet indulgent protein-packed cheesecake that combines the creamy tang of nonfat Greek yogurt and low‐fat cottage cheese with a hint of natural sweetness from honey. This dessert features a delicate almond flour base, perfectly topped with a vibrant mix of berries and a drizzle of warmed coconut oil for a luxurious finish.

NUTRITION

660kcal
Protein
43.6g
Fat
27.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (183g)

1/2 cup Low-Fat Cottage Cheese (110g)

1 large Egg White (33g)

1/3 cup Almond Flour (approx. 32g)

1.5 tbsp Honey (32g)

1 cup Mixed Berries (150g)

2 tsp Coconut Oil (approx. 9g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small springform or pie pan with parchment paper.

  • 2

    In a large bowl, blend together the Greek yogurt, low-fat cottage cheese, egg white, and honey until the mixture is smooth and well combined.

  • 3

    Gently fold in the almond flour, which will add a subtle nutty flavor and help create a light base for the cheesecake.

  • 4

    Pour the mixture into the prepared pan, smoothing the top with a spatula.

  • 5

    Bake in the oven for about 25 minutes or until the cheesecake is set and the edges begin to pull away slightly from the pan.

  • 6

    Remove from the oven and allow it to cool to room temperature. Once cooled, top the cheesecake evenly with mixed berries.

  • 7

    In a small pan, gently warm the coconut oil until melted and drizzle it over the berries to add a rich, aromatic finish.

  • 8

    Refrigerate the cheesecake for at least 2 hours before serving to allow the flavors to meld.