Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A light, protein-packed cheesecake that delivers creamy Greek yogurt blended with vanilla whey protein for a luscious, tangy bite. Set on a delicate almond flour crust and topped with a vibrant medley of mixed berries, this dessert satisfies your sweet tooth while keeping you energized.

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NUTRITION

392kcal
Protein
43.5g
Fat
13.2g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder (≈30g)

0.125 cup Almond Flour (≈14g)

1 teaspoon Coconut Oil (≈5g)

1 teaspoon Honey (≈7g)

50g Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, combine the almond flour and coconut oil until a crumbly mixture forms.

  • 2

    Press the almond flour mixture evenly into the bottom of a small, oven-safe dish or springform pan to create a thin crust. Bake for 8-10 minutes until lightly golden, then remove and let cool.

  • 3

    In a blender or food processor, add the non-fat Greek yogurt, whey protein powder, and honey. Blend until completely smooth and creamy.

  • 4

    Pour the yogurt mixture over the cooled crust, smoothing the top with a spatula.

  • 5

    Gently top with mixed berries, arranging them evenly.

  • 6

    Refrigerate the cheesecake for at least 2 hours to set before serving.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A light, protein-packed cheesecake that delivers creamy Greek yogurt blended with vanilla whey protein for a luscious, tangy bite. Set on a delicate almond flour crust and topped with a vibrant medley of mixed berries, this dessert satisfies your sweet tooth while keeping you energized.

NUTRITION

392kcal
Protein
43.5g
Fat
13.2g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

1 scoop Vanilla Whey Protein Powder (≈30g)

0.125 cup Almond Flour (≈14g)

1 teaspoon Coconut Oil (≈5g)

1 teaspoon Honey (≈7g)

50g Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, combine the almond flour and coconut oil until a crumbly mixture forms.

  • 2

    Press the almond flour mixture evenly into the bottom of a small, oven-safe dish or springform pan to create a thin crust. Bake for 8-10 minutes until lightly golden, then remove and let cool.

  • 3

    In a blender or food processor, add the non-fat Greek yogurt, whey protein powder, and honey. Blend until completely smooth and creamy.

  • 4

    Pour the yogurt mixture over the cooled crust, smoothing the top with a spatula.

  • 5

    Gently top with mixed berries, arranging them evenly.

  • 6

    Refrigerate the cheesecake for at least 2 hours to set before serving.