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 lighter take on cheesecake with a smooth blend of nonfat Greek yogurt, fat-free cream cheese, egg white, and a touch of vanilla whey protein—all set atop a nutty almond flour crust and crowned with a vibrant medley of mixed berries. This dessert offers a refreshing, protein-packed treat that balances tang and sweetness perfectly.

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NUTRITION

467kcal
Protein
49.1g
Fat
15.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

3 oz Fat-Free Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

1/4 cup Almond Flour

1 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer to lightly warm the base, otherwise set aside if making a no-bake version.

  • 2

    In a small bowl, mix the almond flour (which will serve as your crust) with a minimal pinch of salt if desired. Press the almond flour evenly into the bottom of a small, springform pan or a ramekin to form a thin crust layer.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cream cheese, egg white, and vanilla whey protein isolate. Blend until completely smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust, spreading it evenly.

  • 5

    Gently top the cheesecake filling with a cup of mixed berries, ensuring an even distribution.

  • 6

    Refrigerate the assembled cheesecake for at least 2-3 hours (or overnight) to allow it to set properly 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 lighter take on cheesecake with a smooth blend of nonfat Greek yogurt, fat-free cream cheese, egg white, and a touch of vanilla whey protein—all set atop a nutty almond flour crust and crowned with a vibrant medley of mixed berries. This dessert offers a refreshing, protein-packed treat that balances tang and sweetness perfectly.

NUTRITION

467kcal
Protein
49.1g
Fat
15.1g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

3 oz Fat-Free Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

1/4 cup Almond Flour

1 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer to lightly warm the base, otherwise set aside if making a no-bake version.

  • 2

    In a small bowl, mix the almond flour (which will serve as your crust) with a minimal pinch of salt if desired. Press the almond flour evenly into the bottom of a small, springform pan or a ramekin to form a thin crust layer.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cream cheese, egg white, and vanilla whey protein isolate. Blend until completely smooth and creamy.

  • 4

    Pour the creamy mixture over the almond flour crust, spreading it evenly.

  • 5

    Gently top the cheesecake filling with a cup of mixed berries, ensuring an even distribution.

  • 6

    Refrigerate the assembled cheesecake for at least 2-3 hours (or overnight) to allow it to set properly before serving.