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

A creamy twist on classic cheesecake, this protein-packed dessert combines smooth nonfat Greek yogurt, blended low-fat cottage cheese, and a hint of vanilla whey protein for extra creaminess and nutrition, all resting on a light almond flour crust. Topped with fresh mixed berries, every bite offers a delightful balance of tangy sweetness and satisfying texture.

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NUTRITION

508kcal
Protein
61.5g
Fat
13.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g) blended until smooth

1 scoop Vanilla Whey Protein Isolate (30g)

20 grams Almond Flour

1/2 cup Mixed Berries (70g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise you can keep the recipe fresh and set in the fridge.

  • 2

    In a small bowl, combine the almond flour with a few drops of water to help it bind together. Press the mixture lightly into the base of a small, springform pan or a ramekin to form an even layer.

  • 3

    In a separate mixing bowl, add the nonfat Greek yogurt and low-fat cottage cheese. Blend until smooth using a hand blender or food processor.

  • 4

    Stir in the vanilla whey protein isolate until evenly distributed into the yogurt mixture.

  • 5

    Pour the protein cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    For a baked version, place the pan in the preheated oven for 12-15 minutes until just set. Alternatively, for a no-bake option, chill in the refrigerator for at least 3 hours.

  • 7

    Once set, top the cheesecake with mixed berries just before serving.

  • 8

    Enjoy your protein-packed, guilt-free dessert!

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

A creamy twist on classic cheesecake, this protein-packed dessert combines smooth nonfat Greek yogurt, blended low-fat cottage cheese, and a hint of vanilla whey protein for extra creaminess and nutrition, all resting on a light almond flour crust. Topped with fresh mixed berries, every bite offers a delightful balance of tangy sweetness and satisfying texture.

NUTRITION

508kcal
Protein
61.5g
Fat
13.2g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g) blended until smooth

1 scoop Vanilla Whey Protein Isolate (30g)

20 grams Almond Flour

1/2 cup Mixed Berries (70g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise you can keep the recipe fresh and set in the fridge.

  • 2

    In a small bowl, combine the almond flour with a few drops of water to help it bind together. Press the mixture lightly into the base of a small, springform pan or a ramekin to form an even layer.

  • 3

    In a separate mixing bowl, add the nonfat Greek yogurt and low-fat cottage cheese. Blend until smooth using a hand blender or food processor.

  • 4

    Stir in the vanilla whey protein isolate until evenly distributed into the yogurt mixture.

  • 5

    Pour the protein cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    For a baked version, place the pan in the preheated oven for 12-15 minutes until just set. Alternatively, for a no-bake option, chill in the refrigerator for at least 3 hours.

  • 7

    Once set, top the cheesecake with mixed berries just before serving.

  • 8

    Enjoy your protein-packed, guilt-free dessert!