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 and refreshing twist on traditional cheesecake by blending creamy nonfat Greek yogurt with a touch of low-fat cream cheese, sweetened naturally with honey and brightened by a hint of lemon. Topped with a warm, vibrant berry compote, this indulgent yet protein-rich dessert promises a delightful balance of tangy, sweet, and smooth textures—perfect for a fulfilling meal any time of the day.

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NUTRITION

336kcal
Protein
32.1g
Fat
5.3g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek yogurt (~240g)

2 oz low-fat cream cheese (~56g)

1 egg white (~33g)

1 tbsp honey (~21g)

1/2 cup mixed berries (~75g)

1 tsp lemon juice (~5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to lightly bake the cheesecake for a firmer texture, or keep it refrigerated for a no-bake version.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and honey. Blend until completely smooth and creamy.

  • 3

    Pour the mixture into a small, greased or lined baking dish or individual ramekins. For a baked version, place in the oven for 15-20 minutes until just set; for a no-bake version, chill in the refrigerator for at least 2 hours.

  • 4

    Meanwhile, prepare the berry compote by placing the mixed berries in a small saucepan with the lemon juice. Gently simmer over medium-low heat for 5-7 minutes until the berries release their juices and the sauce thickens slightly.

  • 5

    Allow the cheesecake to cool (or remove from the fridge) and top with the warm berry compote just before serving.

  • 6

    Enjoy your protein-packed Greek yogurt cheesecake as a balanced, satisfying meal option any time of the day.

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 and refreshing twist on traditional cheesecake by blending creamy nonfat Greek yogurt with a touch of low-fat cream cheese, sweetened naturally with honey and brightened by a hint of lemon. Topped with a warm, vibrant berry compote, this indulgent yet protein-rich dessert promises a delightful balance of tangy, sweet, and smooth textures—perfect for a fulfilling meal any time of the day.

NUTRITION

336kcal
Protein
32.1g
Fat
5.3g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek yogurt (~240g)

2 oz low-fat cream cheese (~56g)

1 egg white (~33g)

1 tbsp honey (~21g)

1/2 cup mixed berries (~75g)

1 tsp lemon juice (~5g)

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to lightly bake the cheesecake for a firmer texture, or keep it refrigerated for a no-bake version.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and honey. Blend until completely smooth and creamy.

  • 3

    Pour the mixture into a small, greased or lined baking dish or individual ramekins. For a baked version, place in the oven for 15-20 minutes until just set; for a no-bake version, chill in the refrigerator for at least 2 hours.

  • 4

    Meanwhile, prepare the berry compote by placing the mixed berries in a small saucepan with the lemon juice. Gently simmer over medium-low heat for 5-7 minutes until the berries release their juices and the sauce thickens slightly.

  • 5

    Allow the cheesecake to cool (or remove from the fridge) and top with the warm berry compote just before serving.

  • 6

    Enjoy your protein-packed Greek yogurt cheesecake as a balanced, satisfying meal option any time of the day.