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 delightfully creamy and tangy protein-packed cheesecake that combines the richness of fat-free cream cheese, the smoothness of Greek yogurt, and the boost of vanilla whey protein isolate, finished with a light almond flour crust and topped with a medley of fresh mixed berries and a touch of honey for natural sweetness.

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NUTRITION

668kcal
Protein
68g
Fat
12g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Isolate (30g)

4 ounces Fat-Free Cream Cheese (113g)

1/4 cup Almond Flour (21g)

1 cup Mixed Berries (150g)

2 tablespoons Honey (42g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly set base or skip this step for a no-bake version.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (if desired) and press it firmly into the bottom of a lined small springform pan to form a sparse crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, vanilla whey protein isolate, fat-free cream cheese, and honey. Blend until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake mixture over the almond flour crust, using a spatula to ensure an even layer.

  • 5

    Top the cheesecake with the mixed berries, gently pressing them into the filling if needed.

  • 6

    For a no-bake version, refrigerate the cheesecake for at least 4 hours until it has set. If you prefer a soft-baked texture, place the cheesecake in the oven for 10-12 minutes, then cool and chill in the refrigerator for a few hours.

  • 7

    Slice and serve chilled for a refreshing and protein-packed dessert.

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 delightfully creamy and tangy protein-packed cheesecake that combines the richness of fat-free cream cheese, the smoothness of Greek yogurt, and the boost of vanilla whey protein isolate, finished with a light almond flour crust and topped with a medley of fresh mixed berries and a touch of honey for natural sweetness.

NUTRITION

668kcal
Protein
68g
Fat
12g
Carbs
82g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Vanilla Whey Protein Isolate (30g)

4 ounces Fat-Free Cream Cheese (113g)

1/4 cup Almond Flour (21g)

1 cup Mixed Berries (150g)

2 tablespoons Honey (42g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly set base or skip this step for a no-bake version.

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water (if desired) and press it firmly into the bottom of a lined small springform pan to form a sparse crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, vanilla whey protein isolate, fat-free cream cheese, and honey. Blend until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake mixture over the almond flour crust, using a spatula to ensure an even layer.

  • 5

    Top the cheesecake with the mixed berries, gently pressing them into the filling if needed.

  • 6

    For a no-bake version, refrigerate the cheesecake for at least 4 hours until it has set. If you prefer a soft-baked texture, place the cheesecake in the oven for 10-12 minutes, then cool and chill in the refrigerator for a few hours.

  • 7

    Slice and serve chilled for a refreshing and protein-packed dessert.