Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light yet indulgent dessert that combines creamy, tangy non-fat Greek yogurt with a boost of protein from whey isolate, all nestled on a delicate almond flour crust and topped with a vibrant mix of fresh berries. This cheesecake is a nutritious twist on a classic treat, perfect for satisfying your sweet tooth while staying in your macro range.

Try 7 days free, then $12.99 / mo.

NUTRITION

394kcal
Protein
41.6g
Fat
14.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

0.5 scoop (15g) vanilla whey protein isolate

0.25 cup almond flour (28g)

0.5 cup fresh mixed berries

1 tablespoon lemon juice

Stevia or liquid sweetener to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly toasty crust (optional for a chilled version, skip the baking step).

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of stevia and press the mixture firmly into the base of a small, springform pan to create an even crust layer.

  • 3

    If baking the crust, place it in the oven for 8-10 minutes until lightly golden, then remove and let cool. Otherwise, simply chill the pressed crust in the refrigerator for at least 15 minutes.

  • 4

    In a separate bowl, mix together the non-fat Greek yogurt, whey protein isolate, lemon juice, and additional stevia or liquid sweetener to taste until the mixture is smooth and well combined.

  • 5

    Pour the yogurt-protein mixture over the prepared crust, spreading it evenly.

  • 6

    Top the cheesecake with fresh mixed berries, gently pressing them into the surface for a decorative look.

  • 7

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set before serving.

Greek Yogurt Protein Cheesecake with Fresh Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Fresh Berries

Enjoy a light yet indulgent dessert that combines creamy, tangy non-fat Greek yogurt with a boost of protein from whey isolate, all nestled on a delicate almond flour crust and topped with a vibrant mix of fresh berries. This cheesecake is a nutritious twist on a classic treat, perfect for satisfying your sweet tooth while staying in your macro range.

NUTRITION

394kcal
Protein
41.6g
Fat
14.8g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek yogurt

0.5 scoop (15g) vanilla whey protein isolate

0.25 cup almond flour (28g)

0.5 cup fresh mixed berries

1 tablespoon lemon juice

Stevia or liquid sweetener to taste

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly toasty crust (optional for a chilled version, skip the baking step).

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of stevia and press the mixture firmly into the base of a small, springform pan to create an even crust layer.

  • 3

    If baking the crust, place it in the oven for 8-10 minutes until lightly golden, then remove and let cool. Otherwise, simply chill the pressed crust in the refrigerator for at least 15 minutes.

  • 4

    In a separate bowl, mix together the non-fat Greek yogurt, whey protein isolate, lemon juice, and additional stevia or liquid sweetener to taste until the mixture is smooth and well combined.

  • 5

    Pour the yogurt-protein mixture over the prepared crust, spreading it evenly.

  • 6

    Top the cheesecake with fresh mixed berries, gently pressing them into the surface for a decorative look.

  • 7

    Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set before serving.