Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Indulge in a luscious protein-packed cheesecake that beautifully marries the tang of Greek yogurt with the creaminess of light cream cheese and the rich flavor of vanilla whey. Set on a nutty almond flour crust and crowned with vibrant mixed berries, a drizzle of honey, and a sprinkle of toasted walnuts, each bite delivers a symphony of textures and flavors that feel both decadent and nourishing.

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NUTRITION

988kcal
Protein
72g
Fat
46g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Light Cream Cheese (113g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 cup Almond Flour (56g)

1 cup Mixed Berries (150g)

2 tbsp Honey (42g)

2 tbsp Chopped Walnuts (15g)

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PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, mix the almond flour with one tablespoon of honey to act as a binder. Press this mixture firmly into the base of a lined springform pan to form an even crust and bake for 8 minutes. Remove and let cool.

  • 2

    For the cheesecake filling, in a large bowl, blend together the nonfat Greek yogurt, light cream cheese, vanilla whey protein isolate, and the remaining tablespoon of honey until completely smooth and well combined.

  • 3

    Pour the creamy mixture over the cooled almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the cheesecake and refrigerate for at least 3-4 hours, or overnight if possible, until set.

  • 5

    Just before serving, top with a generous layer of fresh mixed berries and sprinkle with chopped walnuts to add a delightful crunch.

  • 6

    Slice and serve chilled. Enjoy your silky, protein-packed cheesecake that perfectly balances indulgence with nutritious benefits!

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Indulge in a luscious protein-packed cheesecake that beautifully marries the tang of Greek yogurt with the creaminess of light cream cheese and the rich flavor of vanilla whey. Set on a nutty almond flour crust and crowned with vibrant mixed berries, a drizzle of honey, and a sprinkle of toasted walnuts, each bite delivers a symphony of textures and flavors that feel both decadent and nourishing.

NUTRITION

988kcal
Protein
72g
Fat
46g
Carbs
85g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Light Cream Cheese (113g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 cup Almond Flour (56g)

1 cup Mixed Berries (150g)

2 tbsp Honey (42g)

2 tbsp Chopped Walnuts (15g)

PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, mix the almond flour with one tablespoon of honey to act as a binder. Press this mixture firmly into the base of a lined springform pan to form an even crust and bake for 8 minutes. Remove and let cool.

  • 2

    For the cheesecake filling, in a large bowl, blend together the nonfat Greek yogurt, light cream cheese, vanilla whey protein isolate, and the remaining tablespoon of honey until completely smooth and well combined.

  • 3

    Pour the creamy mixture over the cooled almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the cheesecake and refrigerate for at least 3-4 hours, or overnight if possible, until set.

  • 5

    Just before serving, top with a generous layer of fresh mixed berries and sprinkle with chopped walnuts to add a delightful crunch.

  • 6

    Slice and serve chilled. Enjoy your silky, protein-packed cheesecake that perfectly balances indulgence with nutritious benefits!