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 creamy protein-packed cheesecake that brings together the tang of Greek yogurt and a hint of sweetness from honey, all atop a nutty almond flour crust. Finished with a burst of fresh mixed berries, it’s a dessert that’s both satisfying and nutritionally balanced.

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NUTRITION

594kcal
Protein
54g
Fat
22g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (183g)

2 ounces Low-Fat Cream Cheese (57g)

3 large Egg Whites (99g)

0.5 scoop Vanilla Protein Powder (15g)

0.25 cup Almond Flour (30g)

1 tablespoon Honey (21g)

0.5 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform or pie dish.

  • 2

    In a small bowl, mix the almond flour with half of the honey (optional extra 0.5 tablespoon if desired for a slightly sweeter crust) until it forms a crumbly mixture. Press this mixture firmly into the bottom of the prepared dish to form an even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla protein powder, remaining honey, and a pinch of your favorite spices if desired (like a dash of vanilla extract). Blend until completely smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is just set around the edges with a slight wobble in the center.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Just before serving, top with fresh mixed berries. Enjoy a cool, protein-rich dessert that perfectly balances indulgence and nutrition.

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 creamy protein-packed cheesecake that brings together the tang of Greek yogurt and a hint of sweetness from honey, all atop a nutty almond flour crust. Finished with a burst of fresh mixed berries, it’s a dessert that’s both satisfying and nutritionally balanced.

NUTRITION

594kcal
Protein
54g
Fat
22g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt (183g)

2 ounces Low-Fat Cream Cheese (57g)

3 large Egg Whites (99g)

0.5 scoop Vanilla Protein Powder (15g)

0.25 cup Almond Flour (30g)

1 tablespoon Honey (21g)

0.5 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform or pie dish.

  • 2

    In a small bowl, mix the almond flour with half of the honey (optional extra 0.5 tablespoon if desired for a slightly sweeter crust) until it forms a crumbly mixture. Press this mixture firmly into the bottom of the prepared dish to form an even crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, vanilla protein powder, remaining honey, and a pinch of your favorite spices if desired (like a dash of vanilla extract). Blend until completely smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the cheesecake is just set around the edges with a slight wobble in the center.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 7

    Just before serving, top with fresh mixed berries. Enjoy a cool, protein-rich dessert that perfectly balances indulgence and nutrition.