Silky Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a velvety, protein-packed cheesecake that marries the tang of Greek yogurt with the richness of low-fat cream cheese, accented by a hint of vanilla and lemon. Set on a delicate almond flour crust with a swirl of almond butter and crowned with fresh mixed berries, this no-bake dessert satisfies your sweet tooth while keeping your macros in check.

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NUTRITION

591kcal
Protein
38.6g
Fat
35.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Plain Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

1/2 scoop Whey Protein Isolate, Vanilla (15g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tablespoon Almond Butter (16g)

1 tablespoon Erythritol (12g)

1/2 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

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PREPARATION

  • 1

    In a small bowl, combine the almond flour and almond butter. Press this mixture firmly into the bottom of a small springform or pie pan to create an even crust.

  • 2

    In a blender or food processor, blend the Greek yogurt, low-fat cream cheese, whey protein, erythritol, vanilla extract, and lemon juice until the mixture is silky smooth.

  • 3

    Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula.

  • 4

    Gently scatter the fresh mixed berries over the top for a burst of color and flavor.

  • 5

    Cover the dish and refrigerate for at least 3 hours, or until the cheesecake has set properly.

  • 6

    Once set, slice and serve chilled.

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a velvety, protein-packed cheesecake that marries the tang of Greek yogurt with the richness of low-fat cream cheese, accented by a hint of vanilla and lemon. Set on a delicate almond flour crust with a swirl of almond butter and crowned with fresh mixed berries, this no-bake dessert satisfies your sweet tooth while keeping your macros in check.

NUTRITION

591kcal
Protein
38.6g
Fat
35.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Plain Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

1/2 scoop Whey Protein Isolate, Vanilla (15g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tablespoon Almond Butter (16g)

1 tablespoon Erythritol (12g)

1/2 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

    In a small bowl, combine the almond flour and almond butter. Press this mixture firmly into the bottom of a small springform or pie pan to create an even crust.

  • 2

    In a blender or food processor, blend the Greek yogurt, low-fat cream cheese, whey protein, erythritol, vanilla extract, and lemon juice until the mixture is silky smooth.

  • 3

    Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula.

  • 4

    Gently scatter the fresh mixed berries over the top for a burst of color and flavor.

  • 5

    Cover the dish and refrigerate for at least 3 hours, or until the cheesecake has set properly.

  • 6

    Once set, slice and serve chilled.