Protein-Packed Greek Yogurt Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

Enjoy a light yet indulgent cheesecake that delivers a high dose of protein without compromising on taste. This no-bake cheesecake blends creamy nonfat Greek yogurt and low-fat cream cheese, lifted by a touch of whey protein for an extra protein boost, all sitting on a crisp, minimally sweet oat crust. Topped with a vibrant, warm berry compote, each bite strikes a delightful balance of tang and sweetness – a treat suitable for any time of the day.

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NUTRITION

391kcal
Protein
39.5g
Fat
12.7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

15 grams Rolled Oats

1 teaspoon Coconut Oil

150 grams Nonfat Greek Yogurt

50 grams Low-fat Cream Cheese

1 large Egg White

0.5 scoop Whey Protein Isolate

50 grams Mixed Berries

1 teaspoon Honey

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PREPARATION

  • 1

    In a small bowl, combine the rolled oats and coconut oil. Press the mixture firmly into the base of a serving dish or small springform pan to create an even crust.

  • 2

    In another bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate until smooth. For a hint of extra flavor, add a few drops of vanilla extract if desired.

  • 3

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

  • 4

    In a small saucepan over low heat, gently combine the mixed berries and honey. Warm the mixture for 3-4 minutes just until the berries begin to break down slightly, forming a compote. Allow the compote to cool for a few minutes.

  • 5

    Spoon the cooled berry compote evenly over the cheesecake layer.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours, or until set, before serving.

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Berry Compote

Enjoy a light yet indulgent cheesecake that delivers a high dose of protein without compromising on taste. This no-bake cheesecake blends creamy nonfat Greek yogurt and low-fat cream cheese, lifted by a touch of whey protein for an extra protein boost, all sitting on a crisp, minimally sweet oat crust. Topped with a vibrant, warm berry compote, each bite strikes a delightful balance of tang and sweetness – a treat suitable for any time of the day.

NUTRITION

391kcal
Protein
39.5g
Fat
12.7g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

15 grams Rolled Oats

1 teaspoon Coconut Oil

150 grams Nonfat Greek Yogurt

50 grams Low-fat Cream Cheese

1 large Egg White

0.5 scoop Whey Protein Isolate

50 grams Mixed Berries

1 teaspoon Honey

PREPARATION

  • 1

    In a small bowl, combine the rolled oats and coconut oil. Press the mixture firmly into the base of a serving dish or small springform pan to create an even crust.

  • 2

    In another bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate until smooth. For a hint of extra flavor, add a few drops of vanilla extract if desired.

  • 3

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

  • 4

    In a small saucepan over low heat, gently combine the mixed berries and honey. Warm the mixture for 3-4 minutes just until the berries begin to break down slightly, forming a compote. Allow the compote to cool for a few minutes.

  • 5

    Spoon the cooled berry compote evenly over the cheesecake layer.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours, or until set, before serving.