Silky Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Berry Compote

A light and velvety cheesecake that surprises with its silky texture and vibrant berry compote topping. This dessert offers a balanced twist—creamy, tangy, and just sweet enough, making it a perfect post-meal treat without overwhelming calories.

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NUTRITION

435kcal
Protein
39.5g
Fat
15.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low-Fat Cottage Cheese

1/2 cup Fat-Free Greek Yogurt

1 Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

2 tsp Honey

1/2 cup Mixed Berries

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat a small oven-safe dish or springform pan by setting it aside while you prepare the bases.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, fat-free Greek yogurt, and egg white. Blend until smooth and creamy.

  • 3

    For the crust, mix the almond flour with melted coconut oil and honey until a fine, sticky mixture forms.

  • 4

    Press the almond flour mixture evenly into the bottom of your pan to form a thin, firm crust. Optionally, chill it for 10 minutes to set.

  • 5

    Pour the blended cheesecake mixture over the chilled crust, smoothing the top with a spatula.

  • 6

    Place the cheesecake in the refrigerator for at least 2 hours to set properly.

  • 7

    While the cheesecake is setting, prepare the berry compote by gently heating the mixed berries with lemon juice in a small saucepan over medium-low heat until the berries begin to break down slightly and release their juices. Remove from heat and let cool.

  • 8

    Once set, spoon the cooled berry compote over the cheesecake just before serving for a burst of fresh, tangy flavor.

Silky Protein Cheesecake with Berry Compote

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Berry Compote

A light and velvety cheesecake that surprises with its silky texture and vibrant berry compote topping. This dessert offers a balanced twist—creamy, tangy, and just sweet enough, making it a perfect post-meal treat without overwhelming calories.

NUTRITION

435kcal
Protein
39.5g
Fat
15.5g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low-Fat Cottage Cheese

1/2 cup Fat-Free Greek Yogurt

1 Egg White

2 tbsp Almond Flour

1 tsp Coconut Oil

2 tsp Honey

1/2 cup Mixed Berries

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat a small oven-safe dish or springform pan by setting it aside while you prepare the bases.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, fat-free Greek yogurt, and egg white. Blend until smooth and creamy.

  • 3

    For the crust, mix the almond flour with melted coconut oil and honey until a fine, sticky mixture forms.

  • 4

    Press the almond flour mixture evenly into the bottom of your pan to form a thin, firm crust. Optionally, chill it for 10 minutes to set.

  • 5

    Pour the blended cheesecake mixture over the chilled crust, smoothing the top with a spatula.

  • 6

    Place the cheesecake in the refrigerator for at least 2 hours to set properly.

  • 7

    While the cheesecake is setting, prepare the berry compote by gently heating the mixed berries with lemon juice in a small saucepan over medium-low heat until the berries begin to break down slightly and release their juices. Remove from heat and let cool.

  • 8

    Once set, spoon the cooled berry compote over the cheesecake just before serving for a burst of fresh, tangy flavor.