Greek Yogurt Protein Cheesecake with Berry Compote

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

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

This elegant dessert shines with a creamy, protein-packed cheesecake filling made from Greek yogurt, low‐fat cream cheese, and a touch of vanilla whey protein, all bound with a light egg white. A crisp graham cracker crust provides a delightful base, while a vibrant berry compote with a drizzle of honey adds a burst of freshness and natural sweetness.

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NUTRITION

434kcal
Protein
37.7g
Fat
11g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

150g Plain Nonfat Greek Yogurt

56g Low-Fat Cream Cheese (approx 2 oz)

15g Vanilla Whey Protein Powder (half scoop)

1 large Egg White (33g)

35g Graham Cracker Crumbs

100g Mixed Berries

7g Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly greasing it or lining it with parchment paper.

  • 2

    In a bowl, combine the Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and egg white. Mix thoroughly until the mixture is smooth and uniform.

  • 3

    Press the graham cracker crumbs firmly into the base of the prepared pan to form an even crust. Use the back of a spoon to help compact the crumbs.

  • 4

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges appear set. Avoid overbaking to keep the cheesecake moist and creamy.

  • 6

    While the cheesecake is cooling, prepare the berry compote by gently warming the mixed berries with honey in a small saucepan over low heat. Stir occasionally until the berries soften and release their juices, about 5 minutes.

  • 7

    Allow both the cheesecake and the berry compote to cool completely. Once cooled, top the cheesecake with the berry compote.

  • 8

    Refrigerate for at least 2 hours before serving to let the cheesecake firm up for perfect texture.

Greek Yogurt Protein Cheesecake with Berry Compote

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

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

This elegant dessert shines with a creamy, protein-packed cheesecake filling made from Greek yogurt, low‐fat cream cheese, and a touch of vanilla whey protein, all bound with a light egg white. A crisp graham cracker crust provides a delightful base, while a vibrant berry compote with a drizzle of honey adds a burst of freshness and natural sweetness.

NUTRITION

434kcal
Protein
37.7g
Fat
11g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

150g Plain Nonfat Greek Yogurt

56g Low-Fat Cream Cheese (approx 2 oz)

15g Vanilla Whey Protein Powder (half scoop)

1 large Egg White (33g)

35g Graham Cracker Crumbs

100g Mixed Berries

7g Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly greasing it or lining it with parchment paper.

  • 2

    In a bowl, combine the Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and egg white. Mix thoroughly until the mixture is smooth and uniform.

  • 3

    Press the graham cracker crumbs firmly into the base of the prepared pan to form an even crust. Use the back of a spoon to help compact the crumbs.

  • 4

    Pour the cheesecake filling over the crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges appear set. Avoid overbaking to keep the cheesecake moist and creamy.

  • 6

    While the cheesecake is cooling, prepare the berry compote by gently warming the mixed berries with honey in a small saucepan over low heat. Stir occasionally until the berries soften and release their juices, about 5 minutes.

  • 7

    Allow both the cheesecake and the berry compote to cool completely. Once cooled, top the cheesecake with the berry compote.

  • 8

    Refrigerate for at least 2 hours before serving to let the cheesecake firm up for perfect texture.