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

Enjoy a creamy, protein-packed cheesecake that delivers a delightful balance of tangy Greek yogurt and subtle sweetness, crowned with fresh mixed berries. This no-bake dessert delights with its smooth texture, lightly crunchy almond crust, and vibrant berry topping—perfect for satisfying your sweet cravings while staying aligned with your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
59g
Fat
16g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

30 grams Almond Flour

1 cup Nonfat Greek Yogurt

1/3 cup Low-Fat Cottage Cheese

1/2 scoop Whey Protein Isolate

2 large Egg Whites

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

1 cup Mixed Berries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, though this is a no-bake cheesecake option.

  • 2

    In a small bowl, combine the almond flour with a few teaspoons of water (or a light drizzle of honey if extra sweetness is desired) until it forms a crumbly, moistened mixture. Press this mixture firmly into the base of a springform pan to form an even crust.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cottage cheese, whey protein isolate, egg whites, vanilla extract, and fresh lemon juice. Blend until completely smooth and creamy.

  • 4

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

  • 5

    Chill the cheesecake in the refrigerator for at least 3-4 hours, or overnight for firmer consistency.

  • 6

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

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

Enjoy a creamy, protein-packed cheesecake that delivers a delightful balance of tangy Greek yogurt and subtle sweetness, crowned with fresh mixed berries. This no-bake dessert delights with its smooth texture, lightly crunchy almond crust, and vibrant berry topping—perfect for satisfying your sweet cravings while staying aligned with your nutritional goals.

NUTRITION

535kcal
Protein
59g
Fat
16g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

30 grams Almond Flour

1 cup Nonfat Greek Yogurt

1/3 cup Low-Fat Cottage Cheese

1/2 scoop Whey Protein Isolate

2 large Egg Whites

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

1 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked crust, though this is a no-bake cheesecake option.

  • 2

    In a small bowl, combine the almond flour with a few teaspoons of water (or a light drizzle of honey if extra sweetness is desired) until it forms a crumbly, moistened mixture. Press this mixture firmly into the base of a springform pan to form an even crust.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cottage cheese, whey protein isolate, egg whites, vanilla extract, and fresh lemon juice. Blend until completely smooth and creamy.

  • 4

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

  • 5

    Chill the cheesecake in the refrigerator for at least 3-4 hours, or overnight for firmer consistency.

  • 6

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