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 refreshing twist on classic cheesecake with this protein-packed Greek yogurt version. Creamy, tangy Greek yogurt blended with low-fat cream cheese, egg whites, and a hint of vanilla whey protein creates a smooth filling that's both indulgent and nourishing. Topped with a vibrant, sweet berry compote, this dish is as visually stunning as it is delicious, offering a perfect balance of creamy texture and fruity brightness that works beautifully any time of day.

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NUTRITION

420kcal
Protein
54g
Fat
8.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

0.67 cup (150g) Nonfat Greek Yogurt

2 oz (56g) Low-Fat Cream Cheese

2 large Egg Whites (66g)

1 scoop (30g) Vanilla Whey Protein Powder

50g Blueberries

50g Raspberries

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked cheesecake texture. Otherwise, you can opt for a no-bake version by simply chilling the mixture.

  • 2

    In a medium bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein powder until completely smooth. You can use a whisk or an electric mixer for a creamier consistency.

  • 3

    For a baked version, pour the mixture into a small, lightly greased ramekin or oven-safe dish, and bake for about 15-20 minutes until the cheesecake is just set. For a no-bake version, cover the bowl and refrigerate for at least 2 hours to firm up the cheesecake.

  • 4

    While the cheesecake sets, prepare the berry compote. In a small saucepan, combine the blueberries, raspberries, and honey. Warm over medium heat, stirring occasionally, until the berries start to break down and the sauce thickens slightly, about 5-7 minutes. Allow the compote to cool.

  • 5

    Once the cheesecake is set or chilled, top it with a generous spoonful of the berry compote. Serve immediately and enjoy the delightful balance of creamy, tangy cheesecake with a fresh, fruity burst.

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 refreshing twist on classic cheesecake with this protein-packed Greek yogurt version. Creamy, tangy Greek yogurt blended with low-fat cream cheese, egg whites, and a hint of vanilla whey protein creates a smooth filling that's both indulgent and nourishing. Topped with a vibrant, sweet berry compote, this dish is as visually stunning as it is delicious, offering a perfect balance of creamy texture and fruity brightness that works beautifully any time of day.

NUTRITION

420kcal
Protein
54g
Fat
8.6g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

0.67 cup (150g) Nonfat Greek Yogurt

2 oz (56g) Low-Fat Cream Cheese

2 large Egg Whites (66g)

1 scoop (30g) Vanilla Whey Protein Powder

50g Blueberries

50g Raspberries

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked cheesecake texture. Otherwise, you can opt for a no-bake version by simply chilling the mixture.

  • 2

    In a medium bowl, blend the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla whey protein powder until completely smooth. You can use a whisk or an electric mixer for a creamier consistency.

  • 3

    For a baked version, pour the mixture into a small, lightly greased ramekin or oven-safe dish, and bake for about 15-20 minutes until the cheesecake is just set. For a no-bake version, cover the bowl and refrigerate for at least 2 hours to firm up the cheesecake.

  • 4

    While the cheesecake sets, prepare the berry compote. In a small saucepan, combine the blueberries, raspberries, and honey. Warm over medium heat, stirring occasionally, until the berries start to break down and the sauce thickens slightly, about 5-7 minutes. Allow the compote to cool.

  • 5

    Once the cheesecake is set or chilled, top it with a generous spoonful of the berry compote. Serve immediately and enjoy the delightful balance of creamy, tangy cheesecake with a fresh, fruity burst.