Silky 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.

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

Indulge in a velvety, protein-packed cheesecake that surprises with a creamy Greek yogurt base and a delicate almond crust, finished with a glistening drizzle of honey and a medley of fresh berries. This no-bake dessert marries a silky texture with a burst of tart sweetness from the berries for a satisfying treat that feels decadent yet nourishing.

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NUTRITION

660kcal
Protein
47.3g
Fat
28.5g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 tbsp Coconut Oil (14g)

1.5 cups Nonfat Greek Yogurt (367g)

1 large Egg White (33g)

2 tbsp Honey (42g)

1 cup Fresh Mixed Berries (150g)

1 tsp Vanilla Extract (4.2g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with melted coconut oil until a crumbly, slightly sticky mixture forms. Press this mixture evenly into the base of a small, springform or pie pan to form the crust.

  • 2

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, honey, and vanilla extract until smooth and fully incorporated.

  • 3

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight, allowing the dessert to set and develop its silky texture.

  • 4

    Before serving, top the cheesecake evenly with a generous cup of fresh mixed berries.

  • 5

    Slice and serve chilled, enjoying a protein-packed dessert that’s as nourishing as it is indulgent.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Fresh Berries

Indulge in a velvety, protein-packed cheesecake that surprises with a creamy Greek yogurt base and a delicate almond crust, finished with a glistening drizzle of honey and a medley of fresh berries. This no-bake dessert marries a silky texture with a burst of tart sweetness from the berries for a satisfying treat that feels decadent yet nourishing.

NUTRITION

660kcal
Protein
47.3g
Fat
28.5g
Carbs
63.7g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (28g)

1 tbsp Coconut Oil (14g)

1.5 cups Nonfat Greek Yogurt (367g)

1 large Egg White (33g)

2 tbsp Honey (42g)

1 cup Fresh Mixed Berries (150g)

1 tsp Vanilla Extract (4.2g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with melted coconut oil until a crumbly, slightly sticky mixture forms. Press this mixture evenly into the base of a small, springform or pie pan to form the crust.

  • 2

    In a separate mixing bowl, whisk together the nonfat Greek yogurt, egg white, honey, and vanilla extract until smooth and fully incorporated.

  • 3

    Pour the yogurt mixture over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or overnight, allowing the dessert to set and develop its silky texture.

  • 4

    Before serving, top the cheesecake evenly with a generous cup of fresh mixed berries.

  • 5

    Slice and serve chilled, enjoying a protein-packed dessert that’s as nourishing as it is indulgent.