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 refreshingly light no-bake cheesecake that blends creamy nonfat Greek yogurt with a subtle whey protein boost, a hint of honey sweetness, and a delicate almond flour base. Topped with fresh mixed berries, each bite is a delightful intersection of tangy, sweet, and nutty flavors that satisfy your dessert cravings while supporting your protein goals.

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NUTRITION

419kcal
Protein
47.3g
Fat
9.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.8 scoop Whey Protein Isolate (24g)

1 tablespoon Honey (21g)

2.5 tablespoons Almond Flour (17.5g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    In a medium bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and honey until smooth and well combined.

  • 2

    In a small separate bowl, lightly toast the almond flour over low heat for 2-3 minutes until it becomes fragrant, then allow it to cool slightly.

  • 3

    Fold the cooled almond flour into the yogurt mixture to form a subtle, crunchy base layer within the cheesecake.

  • 4

    Spoon the creamy mixture into serving dishes or ramekins, smoothing the top with the back of a spoon.

  • 5

    Garnish with the fresh mixed berries on top for a burst of color and flavor.

  • 6

    Refrigerate the cheesecake for at least 2 hours to set 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 refreshingly light no-bake cheesecake that blends creamy nonfat Greek yogurt with a subtle whey protein boost, a hint of honey sweetness, and a delicate almond flour base. Topped with fresh mixed berries, each bite is a delightful intersection of tangy, sweet, and nutty flavors that satisfy your dessert cravings while supporting your protein goals.

NUTRITION

419kcal
Protein
47.3g
Fat
9.7g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.8 scoop Whey Protein Isolate (24g)

1 tablespoon Honey (21g)

2.5 tablespoons Almond Flour (17.5g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    In a medium bowl, whisk together the nonfat Greek yogurt, whey protein isolate, and honey until smooth and well combined.

  • 2

    In a small separate bowl, lightly toast the almond flour over low heat for 2-3 minutes until it becomes fragrant, then allow it to cool slightly.

  • 3

    Fold the cooled almond flour into the yogurt mixture to form a subtle, crunchy base layer within the cheesecake.

  • 4

    Spoon the creamy mixture into serving dishes or ramekins, smoothing the top with the back of a spoon.

  • 5

    Garnish with the fresh mixed berries on top for a burst of color and flavor.

  • 6

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