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

Experience a creamy, velvety cheesecake that combines tangy nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla protein, all nestled on a light almond flour crust and topped with a vibrant medley of fresh mixed berries. This dessert offers a satisfying balance of flavors and textures, perfect for a delicate sweet treat that complements your fitness lifestyle.

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NUTRITION

390kcal
Protein
31.7g
Fat
19.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour (28g)

1/2 cup nonfat Greek yogurt (125g)

2 ounces low-fat cream cheese (56g)

1/2 scoop vanilla protein powder (15g)

1/4 cup mixed berries (35g)

1/2 teaspoon stevia (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a mini springform pan or individual ramekins.

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia (if desired) and press evenly into the base of your pan to form a thin crust. Set aside.

  • 3

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, and the remaining stevia until the mixture becomes smooth and silky.

  • 4

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

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the edges are set but the center still has a slight wobble.

  • 6

    Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours for the cheesecake to firm up.

  • 7

    Before serving, top with a generous layer of fresh mixed berries for a burst of color and flavor.

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

Experience a creamy, velvety cheesecake that combines tangy nonfat Greek yogurt, low-fat cream cheese, and a hint of vanilla protein, all nestled on a light almond flour crust and topped with a vibrant medley of fresh mixed berries. This dessert offers a satisfying balance of flavors and textures, perfect for a delicate sweet treat that complements your fitness lifestyle.

NUTRITION

390kcal
Protein
31.7g
Fat
19.2g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1/4 cup almond flour (28g)

1/2 cup nonfat Greek yogurt (125g)

2 ounces low-fat cream cheese (56g)

1/2 scoop vanilla protein powder (15g)

1/4 cup mixed berries (35g)

1/2 teaspoon stevia (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a mini springform pan or individual ramekins.

  • 2

    In a small bowl, combine the almond flour with a pinch of stevia (if desired) and press evenly into the base of your pan to form a thin crust. Set aside.

  • 3

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, and the remaining stevia until the mixture becomes smooth and silky.

  • 4

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

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the edges are set but the center still has a slight wobble.

  • 6

    Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours for the cheesecake to firm up.

  • 7

    Before serving, top with a generous layer of fresh mixed berries for a burst of color and flavor.