YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Cheesecake with Berry Compote
Enjoy a refreshingly light yet indulgent cheesecake that’s packed with protein and vibrant berry compote. This no-bake dessert features a delicate almond flour crust supporting a creamy blend of Greek yogurt, low-fat cream cheese, and a hint of whey protein, all lifted by a splash of vanilla. Topped with a homemade mixed berry compote, it's a perfect treat that fits neatly into your balanced eating plan.
INGREDIENTS
15g Almond Flour
1/2 tsp Honey
150g Nonfat Greek Yogurt
2 oz Low-Fat Cream Cheese
Half scoop Whey Protein Powder (Vanilla)
100g Mixed Berries
1/2 tsp Vanilla Extract
PREPARATION
In a small bowl, mix the almond flour and honey until combined. Press the mixture evenly into the base of a small, lined springform pan or individual serving dishes to form a thin crust.
In a large bowl, blend the nonfat Greek yogurt, low-fat cream cheese, whey protein powder, and vanilla extract until the mixture is smooth and creamy. You can use a hand mixer or a food processor for best results.
Pour the creamy filling over the prepared almond flour crust, spreading it out into an even layer.
For the berry compote, lightly mash the mixed berries in a separate bowl. Optionally, you can warm them slightly in a saucepan over low heat to release their juices, then allow to cool.
Top the cheesecake filling with the mixed berry compote, gently spreading it over the top.
Cover and refrigerate for at least 4 hours, or until the cheesecake has set firmly.
Serve chilled and enjoy a protein-packed, refreshingly light dessert that perfectly fits your nutritional goals.