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 refreshing twist on classic cheesecake featuring a creamy, protein-packed filling with a subtle tang from Greek yogurt and reduced-fat cream cheese, lightly blended with a hint of whey for an extra protein boost. Topped with a delicate almond flour crust and vibrant mixed berries, this dessert balances indulgence with clean nutrition.

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NUTRITION

502kcal
Protein
40.1g
Fat
25.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Reduced-Fat Cream Cheese (42g)

1 large Egg White (33g)

0.25 scoop Unflavored Whey Protein Isolate (approx. 7g powder)

0.33 cup Almond Flour (40g)

0.5 cup Mixed Berries (75g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or set up a no-bake method by chilling.

  • 2

    In a bowl, combine the Greek yogurt, reduced-fat cream cheese, egg white, and whey protein isolate. Whisk or blend until completely smooth and creamy.

  • 3

    In a separate small bowl, stir the almond flour to form a compact crust base.

  • 4

    Press the almond flour evenly into the bottom of a small, individual dessert dish or ramekin. For a baked option, pre-bake the crust for 8-10 minutes until lightly golden.

  • 5

    Pour the yogurt mixture onto the prepared crust, smoothing the top with a spatula.

  • 6

    Gently fold in the mixed berries or scatter them evenly on top.

  • 7

    For a baked cheesecake, place the dish in the oven for 12-15 minutes until set. For a no-bake option, refrigerate for at least 3 hours to allow the cheesecake to firm up.

  • 8

    Serve chilled and enjoy a protein-rich dessert that satisfies your sweet cravings while meeting your nutritional goals.

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 refreshing twist on classic cheesecake featuring a creamy, protein-packed filling with a subtle tang from Greek yogurt and reduced-fat cream cheese, lightly blended with a hint of whey for an extra protein boost. Topped with a delicate almond flour crust and vibrant mixed berries, this dessert balances indulgence with clean nutrition.

NUTRITION

502kcal
Protein
40.1g
Fat
25.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1.5 oz Reduced-Fat Cream Cheese (42g)

1 large Egg White (33g)

0.25 scoop Unflavored Whey Protein Isolate (approx. 7g powder)

0.33 cup Almond Flour (40g)

0.5 cup Mixed Berries (75g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or set up a no-bake method by chilling.

  • 2

    In a bowl, combine the Greek yogurt, reduced-fat cream cheese, egg white, and whey protein isolate. Whisk or blend until completely smooth and creamy.

  • 3

    In a separate small bowl, stir the almond flour to form a compact crust base.

  • 4

    Press the almond flour evenly into the bottom of a small, individual dessert dish or ramekin. For a baked option, pre-bake the crust for 8-10 minutes until lightly golden.

  • 5

    Pour the yogurt mixture onto the prepared crust, smoothing the top with a spatula.

  • 6

    Gently fold in the mixed berries or scatter them evenly on top.

  • 7

    For a baked cheesecake, place the dish in the oven for 12-15 minutes until set. For a no-bake option, refrigerate for at least 3 hours to allow the cheesecake to firm up.

  • 8

    Serve chilled and enjoy a protein-rich dessert that satisfies your sweet cravings while meeting your nutritional goals.