Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A luscious, no-fuss cheesecake that combines the tangy creaminess of Greek yogurt and low-fat cream cheese with a light almond flour crust, topped with a vibrant medley of mixed berries, a drizzle of honey, and a sprinkle of sliced almonds. This dessert delivers a satisfying protein punch while delighting your senses with textures and natural flavors.

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NUTRITION

523kcal
Protein
32.9g
Fat
23.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~33g)

3/4 cup Nonfat Greek Yogurt (~184g)

1 oz Low-Fat Cream Cheese (~28g)

1 large Egg White (~33g)

1 tsp Vanilla Extract (~4g)

1/2 cup Mixed Berries (~75g)

1 tbsp Honey (~21g)

1 tbsp Sliced Almonds (~9g)

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PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    In a small bowl, mix the almond flour (using about 1/3 cup) with a tiny pinch of salt if desired. Press the mixture firmly into the base of a small ramekin or individual tart pan to form an even crust.

  • 3

    In a separate blender or mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract. Blend until smooth and creamy.

  • 4

    Pour the creamy filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Place the ramekin or pan in the oven and bake for about 15-20 minutes, just until the filling is set around the edges. Avoid over-baking to maintain a creamy center.

  • 6

    Remove from the oven and let it cool to room temperature. For an extra chill, refrigerate for at least 2 hours.

  • 7

    Before serving, top the cheesecake with mixed berries, drizzle with honey, and sprinkle sliced almonds over the top for added texture and flavor.

Creamy 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.

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake with Mixed Berries

A luscious, no-fuss cheesecake that combines the tangy creaminess of Greek yogurt and low-fat cream cheese with a light almond flour crust, topped with a vibrant medley of mixed berries, a drizzle of honey, and a sprinkle of sliced almonds. This dessert delivers a satisfying protein punch while delighting your senses with textures and natural flavors.

NUTRITION

523kcal
Protein
32.9g
Fat
23.9g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~33g)

3/4 cup Nonfat Greek Yogurt (~184g)

1 oz Low-Fat Cream Cheese (~28g)

1 large Egg White (~33g)

1 tsp Vanilla Extract (~4g)

1/2 cup Mixed Berries (~75g)

1 tbsp Honey (~21g)

1 tbsp Sliced Almonds (~9g)

PREPARATION

  • 1

    Preheat your oven to 300°F (150°C).

  • 2

    In a small bowl, mix the almond flour (using about 1/3 cup) with a tiny pinch of salt if desired. Press the mixture firmly into the base of a small ramekin or individual tart pan to form an even crust.

  • 3

    In a separate blender or mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract. Blend until smooth and creamy.

  • 4

    Pour the creamy filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Place the ramekin or pan in the oven and bake for about 15-20 minutes, just until the filling is set around the edges. Avoid over-baking to maintain a creamy center.

  • 6

    Remove from the oven and let it cool to room temperature. For an extra chill, refrigerate for at least 2 hours.

  • 7

    Before serving, top the cheesecake with mixed berries, drizzle with honey, and sprinkle sliced almonds over the top for added texture and flavor.