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 luscious, high-protein no-bake cheesecake that blends creamy nonfat Greek yogurt, low-fat cream cheese, and a hint of whey protein, all perched on a delicate almond flour crust. Topped with a vibrant medley of mixed berries and drizzled with honey, this dessert offers an indulgent taste with a balanced nutritional twist to satisfy your sweet cravings while fueling your fitness journey.

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NUTRITION

660kcal
Protein
61.9g
Fat
27.5g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

30 grams Almond Flour

1 large Egg White (approx. 33 grams)

200 grams Nonfat Greek Yogurt

100 grams Low-fat Cream Cheese

28 grams Whey Protein Isolate

1 tablespoon Honey

100 grams Mixed Berries

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PREPARATION

  • 1

    In a small bowl, combine the 30 grams of almond flour and the egg white. Mix until a crumbly dough forms.

  • 2

    Press the almond flour mixture into the base of a small, springform pan or dish to form an even crust layer. Place the pan in the refrigerator to set while you prepare the filling.

  • 3

    In a large bowl, whisk together 200 grams of nonfat Greek yogurt, 100 grams of low-fat cream cheese, and 28 grams of whey protein isolate until the mixture is smooth and well combined.

  • 4

    Stir in 1 tablespoon of honey and a few drops of vanilla extract if desired for extra flavor.

  • 5

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

  • 6

    Refrigerate the cheesecake for at least 3-4 hours or overnight until it is thoroughly set.

  • 7

    Before serving, top the cheesecake with 100 grams of mixed berries for a fresh burst of flavor.

  • 8

    Slice and serve chilled for a delicious, protein-packed 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

Enjoy a luscious, high-protein no-bake cheesecake that blends creamy nonfat Greek yogurt, low-fat cream cheese, and a hint of whey protein, all perched on a delicate almond flour crust. Topped with a vibrant medley of mixed berries and drizzled with honey, this dessert offers an indulgent taste with a balanced nutritional twist to satisfy your sweet cravings while fueling your fitness journey.

NUTRITION

660kcal
Protein
61.9g
Fat
27.5g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

30 grams Almond Flour

1 large Egg White (approx. 33 grams)

200 grams Nonfat Greek Yogurt

100 grams Low-fat Cream Cheese

28 grams Whey Protein Isolate

1 tablespoon Honey

100 grams Mixed Berries

PREPARATION

  • 1

    In a small bowl, combine the 30 grams of almond flour and the egg white. Mix until a crumbly dough forms.

  • 2

    Press the almond flour mixture into the base of a small, springform pan or dish to form an even crust layer. Place the pan in the refrigerator to set while you prepare the filling.

  • 3

    In a large bowl, whisk together 200 grams of nonfat Greek yogurt, 100 grams of low-fat cream cheese, and 28 grams of whey protein isolate until the mixture is smooth and well combined.

  • 4

    Stir in 1 tablespoon of honey and a few drops of vanilla extract if desired for extra flavor.

  • 5

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

  • 6

    Refrigerate the cheesecake for at least 3-4 hours or overnight until it is thoroughly set.

  • 7

    Before serving, top the cheesecake with 100 grams of mixed berries for a fresh burst of flavor.

  • 8

    Slice and serve chilled for a delicious, protein-packed dessert.