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

Savor a high-protein twist on traditional cheesecake that marries the creaminess of Greek yogurt and low-fat cream cheese with a subtle vanilla whey boost. This light cheesecake is accompanied by a fresh, tangy berry compote and a delicate almond flour crust, making it the perfect multi-functional meal to fuel your day.

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NUTRITION

362kcal
Protein
46.9g
Fat
10.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

15g Vanilla Whey Protein Powder

2 tbsp Almond Flour (14g)

1/4 cup Mixed Berries (40g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe dish or springform pan.

  • 2

    Prepare the crust by evenly pressing the almond flour into the bottom of the dish to form a thin layer.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein powder. Blend until the mixture is completely smooth and uniform in texture.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Warm the mixed berries gently in a small saucepan over low heat for 2-3 minutes until they soften slightly and release their juices, forming a light compote. Alternatively, the compote can be used raw if preferred.

  • 6

    Dollop the berry compote over the cheesecake mixture, gently swirling with a knife for a marbled effect.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the edges appear set and the center has a slight wobble.

  • 8

    Remove the cheesecake from the oven and allow it to cool to room temperature before serving. Refrigerate for at least 2 hours for firmer texture if desired.

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

Savor a high-protein twist on traditional cheesecake that marries the creaminess of Greek yogurt and low-fat cream cheese with a subtle vanilla whey boost. This light cheesecake is accompanied by a fresh, tangy berry compote and a delicate almond flour crust, making it the perfect multi-functional meal to fuel your day.

NUTRITION

362kcal
Protein
46.9g
Fat
10.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

15g Vanilla Whey Protein Powder

2 tbsp Almond Flour (14g)

1/4 cup Mixed Berries (40g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe dish or springform pan.

  • 2

    Prepare the crust by evenly pressing the almond flour into the bottom of the dish to form a thin layer.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein powder. Blend until the mixture is completely smooth and uniform in texture.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Warm the mixed berries gently in a small saucepan over low heat for 2-3 minutes until they soften slightly and release their juices, forming a light compote. Alternatively, the compote can be used raw if preferred.

  • 6

    Dollop the berry compote over the cheesecake mixture, gently swirling with a knife for a marbled effect.

  • 7

    Bake in the preheated oven for 20-25 minutes or until the edges appear set and the center has a slight wobble.

  • 8

    Remove the cheesecake from the oven and allow it to cool to room temperature before serving. Refrigerate for at least 2 hours for firmer texture if desired.