Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Indulge in a velvety, protein-packed cheesecake with a delicate almond flour crust, creamy Greek yogurt filling enhanced with a touch of low-fat cream cheese and a hint of whey protein, all crowned with a vibrant medley of mixed berries and a drizzle of honey, finished with a sprinkle of chopped walnuts for a satisfying crunch.

Try 3 days free, then $12.99 / mo.

NUTRITION

633kcal
Protein
47.5g
Fat
31.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (227g)

1 large Egg White (33g)

2 ounces Low-Fat Cream Cheese (57g total)

1/4 scoop Whey Protein Isolate (approx. 7.5g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tablespoon Honey (21g)

0.5 ounce Chopped Walnuts (14g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, or use a chilled no-bake method for a smoother texture.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt and a few drops of water (or a light sweetener if desired) to form a loose dough. Press this mixture evenly into the base of a small, oven-safe ramekin to create the cheesecake crust.

  • 3

    If baking, pre-bake the crust for 8-10 minutes until set, then remove from the oven and let cool. If using a no-bake approach, chill the crust in the refrigerator while preparing the filling.

  • 4

    In a larger bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth. Gently stir in the 1/4 scoop of whey protein isolate until fully incorporated.

  • 5

    Pour the creamy mixture over the prepared crust in the ramekin. Smooth the top with a spatula.

  • 6

    Bake in the oven at 350°F for 15-18 minutes if you desire a lightly set cheesecake. Alternatively, cover and chill in the refrigerator for at least 3 hours for a silky, no-bake version.

  • 7

    Before serving, top the cheesecake with mixed berries. Drizzle the honey over the berries and finish with a sprinkle of chopped walnuts for added texture and a dose of healthy fats.

  • 8

    Serve immediately and enjoy the delightful blend of creamy, tangy, and sweet flavors in every bite.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Mixed Berries

Indulge in a velvety, protein-packed cheesecake with a delicate almond flour crust, creamy Greek yogurt filling enhanced with a touch of low-fat cream cheese and a hint of whey protein, all crowned with a vibrant medley of mixed berries and a drizzle of honey, finished with a sprinkle of chopped walnuts for a satisfying crunch.

NUTRITION

633kcal
Protein
47.5g
Fat
31.8g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (227g)

1 large Egg White (33g)

2 ounces Low-Fat Cream Cheese (57g total)

1/4 scoop Whey Protein Isolate (approx. 7.5g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tablespoon Honey (21g)

0.5 ounce Chopped Walnuts (14g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, or use a chilled no-bake method for a smoother texture.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt and a few drops of water (or a light sweetener if desired) to form a loose dough. Press this mixture evenly into the base of a small, oven-safe ramekin to create the cheesecake crust.

  • 3

    If baking, pre-bake the crust for 8-10 minutes until set, then remove from the oven and let cool. If using a no-bake approach, chill the crust in the refrigerator while preparing the filling.

  • 4

    In a larger bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth. Gently stir in the 1/4 scoop of whey protein isolate until fully incorporated.

  • 5

    Pour the creamy mixture over the prepared crust in the ramekin. Smooth the top with a spatula.

  • 6

    Bake in the oven at 350°F for 15-18 minutes if you desire a lightly set cheesecake. Alternatively, cover and chill in the refrigerator for at least 3 hours for a silky, no-bake version.

  • 7

    Before serving, top the cheesecake with mixed berries. Drizzle the honey over the berries and finish with a sprinkle of chopped walnuts for added texture and a dose of healthy fats.

  • 8

    Serve immediately and enjoy the delightful blend of creamy, tangy, and sweet flavors in every bite.