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

Enjoy a light, creamy cheesecake that’s been reimagined with high-protein Greek yogurt and a hint of vanilla for a dessert that’s both delicious and nourishing. This no-bake cheesecake pairs a delicate almond flour base with a luscious filling and fresh mixed berries, offering a refreshingly tangy finish in every bite.

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NUTRITION

350kcal
Protein
38.5g
Fat
13g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1 tbsp Low-Fat Cream Cheese (15g)

3 tbsp Almond Flour (20g)

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny splash of water to form a crumbly paste. Press this mixture firmly into the base of serving jars or a small springform pan to form a thin, even crust.

  • 2

    In another bowl, mix together the nonfat Greek yogurt, vanilla whey protein powder, and low-fat cream cheese until smooth and fully incorporated. Stir in the honey to add a touch of natural sweetness.

  • 3

    Spoon the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Garnish the cheesecake with a generous layer of mixed berries.

  • 5

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set properly before serving.

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

Enjoy a light, creamy cheesecake that’s been reimagined with high-protein Greek yogurt and a hint of vanilla for a dessert that’s both delicious and nourishing. This no-bake cheesecake pairs a delicate almond flour base with a luscious filling and fresh mixed berries, offering a refreshingly tangy finish in every bite.

NUTRITION

350kcal
Protein
38.5g
Fat
13g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (170g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1 tbsp Low-Fat Cream Cheese (15g)

3 tbsp Almond Flour (20g)

1 tsp Honey (7g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny splash of water to form a crumbly paste. Press this mixture firmly into the base of serving jars or a small springform pan to form a thin, even crust.

  • 2

    In another bowl, mix together the nonfat Greek yogurt, vanilla whey protein powder, and low-fat cream cheese until smooth and fully incorporated. Stir in the honey to add a touch of natural sweetness.

  • 3

    Spoon the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Garnish the cheesecake with a generous layer of mixed berries.

  • 5

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set properly before serving.