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 no-bake cheesecake that brings together creamy, protein-packed Greek yogurt and fat-free cream cheese on a subtly sweet almond flour crust, crowned with a fresh, tangy berry compote. This versatile recipe is perfectly suited for breakfast, lunch, or dinner, offering a satisfying mix of textures and flavors.

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NUTRITION

476kcal
Protein
39.5g
Fat
18.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Fat-Free Cream Cheese (57g)

1 tablespoon Chia Seeds (15g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (74g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with half of the honey (reserve the rest for topping) to create a slightly sweet binding mixture. Press this mixture firmly into the base of a small, lined springform or ramekin dish to form the crust.

  • 2

    In a separate mixing bowl, blend together the nonfat Greek yogurt, fat-free cream cheese, and chia seeds until the mixture is smooth and creamy. Adjust sweetness with the remaining honey if desired.

  • 3

    Spoon the yogurt mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Prepare the berry compote by gently tossing the mixed berries with a tiny drizzle of honey. You can leave them whole or lightly mash if you prefer a saucier texture.

  • 5

    Top the cheesecake with the berry compote, swirling it gently into the creamy base for a marbled effect.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set and for the flavors to meld together. Serve chilled and enjoy this protein-packed treat 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 yet indulgent no-bake cheesecake that brings together creamy, protein-packed Greek yogurt and fat-free cream cheese on a subtly sweet almond flour crust, crowned with a fresh, tangy berry compote. This versatile recipe is perfectly suited for breakfast, lunch, or dinner, offering a satisfying mix of textures and flavors.

NUTRITION

476kcal
Protein
39.5g
Fat
18.2g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Fat-Free Cream Cheese (57g)

1 tablespoon Chia Seeds (15g)

1/4 cup Almond Flour (28g)

1/2 cup Mixed Berries (74g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with half of the honey (reserve the rest for topping) to create a slightly sweet binding mixture. Press this mixture firmly into the base of a small, lined springform or ramekin dish to form the crust.

  • 2

    In a separate mixing bowl, blend together the nonfat Greek yogurt, fat-free cream cheese, and chia seeds until the mixture is smooth and creamy. Adjust sweetness with the remaining honey if desired.

  • 3

    Spoon the yogurt mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    Prepare the berry compote by gently tossing the mixed berries with a tiny drizzle of honey. You can leave them whole or lightly mash if you prefer a saucier texture.

  • 5

    Top the cheesecake with the berry compote, swirling it gently into the creamy base for a marbled effect.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set and for the flavors to meld together. Serve chilled and enjoy this protein-packed treat any time of the day.