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

Enjoy a luxuriously smooth protein cheesecake that balances tangy Greek yogurt and creamy low-fat cream cheese with a hint of vanilla, all nestled atop a delicate almond flour crust. Finished with a fresh burst of mixed berries and a touch of honey, this dessert is as indulgent in flavor as it is supportive of your fitness goals.

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NUTRITION

708kcal
Protein
61.5g
Fat
31.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (30g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tablespoon Honey (21g)

1 tablespoon Crushed Walnuts (7g)

1 teaspoon Vanilla Extract (4.2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin to line the base with the almond flour crust.

  • 2

    In a small bowl, mix the almond flour with half of the vanilla extract. Press the mixture evenly into the bottom of the pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, low-fat cream cheese, whey protein isolate, egg white, remaining vanilla extract, and honey. Blend until silky smooth.

  • 4

    Pour the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center has a slight wobble. Remove from the oven and allow to cool to room temperature.

  • 6

    Once cooled, top the cheesecake with mixed berries and sprinkle the crushed walnuts over the top for added crunch.

  • 7

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.

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

Enjoy a luxuriously smooth protein cheesecake that balances tangy Greek yogurt and creamy low-fat cream cheese with a hint of vanilla, all nestled atop a delicate almond flour crust. Finished with a fresh burst of mixed berries and a touch of honey, this dessert is as indulgent in flavor as it is supportive of your fitness goals.

NUTRITION

708kcal
Protein
61.5g
Fat
31.8g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1 scoop Whey Protein Isolate (30g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (75g)

1 tablespoon Honey (21g)

1 tablespoon Crushed Walnuts (7g)

1 teaspoon Vanilla Extract (4.2g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin to line the base with the almond flour crust.

  • 2

    In a small bowl, mix the almond flour with half of the vanilla extract. Press the mixture evenly into the bottom of the pan to form the crust.

  • 3

    In a blender or food processor, combine the Greek yogurt, low-fat cream cheese, whey protein isolate, egg white, remaining vanilla extract, and honey. Blend until silky smooth.

  • 4

    Pour the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center has a slight wobble. Remove from the oven and allow to cool to room temperature.

  • 6

    Once cooled, top the cheesecake with mixed berries and sprinkle the crushed walnuts over the top for added crunch.

  • 7

    Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up.