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

Indulge in a light, protein-packed cheesecake that boasts a creamy, tangy filling made from nonfat Greek yogurt, egg whites, and a hint of vanilla protein powder, all nestled on a delicate almond flour crust. Topped with a medley of fresh mixed berries, this no-bake cheesecake is the perfect dessert that satisfies your sweet tooth without compromising your nutritional goals.

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NUTRITION

360kcal
Protein
42.8g
Fat
12.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

3 large Egg Whites (approx 100g total)

1/3 scoop Vanilla Protein Powder (approx 15g)

3 tablespoons Almond Flour (approx 21g)

1/2 cup Mixed Berries

Stevia to taste

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a pinch of stevia and just enough water to form a cohesive, pressable crust. Press the mixture firmly into the base of a small, individual cheesecake pan or ramekin.

  • 2

    In a blender or mixing bowl, blend together the nonfat Greek yogurt, egg whites, vanilla protein powder, lemon juice, and a small amount of stevia until completely smooth.

  • 3

    Pour the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.

  • 4

    Refrigerate the cheesecake for at least 4 hours, or until set. This no-bake method allows the flavors to meld and the texture to firm up.

  • 5

    Before serving, gently top the cheesecake with the fresh mixed berries, adding a burst of color and tang.

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

Indulge in a light, protein-packed cheesecake that boasts a creamy, tangy filling made from nonfat Greek yogurt, egg whites, and a hint of vanilla protein powder, all nestled on a delicate almond flour crust. Topped with a medley of fresh mixed berries, this no-bake cheesecake is the perfect dessert that satisfies your sweet tooth without compromising your nutritional goals.

NUTRITION

360kcal
Protein
42.8g
Fat
12.1g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

3 large Egg Whites (approx 100g total)

1/3 scoop Vanilla Protein Powder (approx 15g)

3 tablespoons Almond Flour (approx 21g)

1/2 cup Mixed Berries

Stevia to taste

1 teaspoon Lemon Juice

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a pinch of stevia and just enough water to form a cohesive, pressable crust. Press the mixture firmly into the base of a small, individual cheesecake pan or ramekin.

  • 2

    In a blender or mixing bowl, blend together the nonfat Greek yogurt, egg whites, vanilla protein powder, lemon juice, and a small amount of stevia until completely smooth.

  • 3

    Pour the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.

  • 4

    Refrigerate the cheesecake for at least 4 hours, or until set. This no-bake method allows the flavors to meld and the texture to firm up.

  • 5

    Before serving, gently top the cheesecake with the fresh mixed berries, adding a burst of color and tang.