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

A delightful, protein-packed cheesecake with a creamy Greek yogurt and low-fat cream cheese filling, accented by a delicate almond flour crust and topped with a vibrant berry compote. This lighter version offers a satisfying dessert experience with an indulgent taste and texture while keeping the macros balanced for your fitness goals.

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NUTRITION

670kcal
Protein
55.2g
Fat
26.9g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

2 large Egg Whites

15g Whey Protein Isolate

45g Almond Flour

100g Mixed Berries

1 tbsp Honey

1 tsp Vanilla Extract

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (180°C).

  • 2

    In a bowl, combine the almond flour with a pinch of salt. Press the mixture into the base of a small springform pan to form a crust. Bake in the oven for about 8-10 minutes until lightly golden. Remove and set aside.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein isolate, vanilla extract, and a pinch of salt until the mixture is smooth and well blended.

  • 4

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

  • 5

    Bake in the oven for 20-25 minutes until the center is set but still slightly jiggly.

  • 6

    While the cheesecake is baking, prepare the berry compote by gently heating the mixed berries with honey in a small saucepan over medium-low heat. Allow it to simmer for 5-7 minutes until the berries break down slightly and form a light sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before topping with the warm berry compote.

  • 8

    Refrigerate for at least 2 hours before serving to help the cheesecake set further.

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

A delightful, protein-packed cheesecake with a creamy Greek yogurt and low-fat cream cheese filling, accented by a delicate almond flour crust and topped with a vibrant berry compote. This lighter version offers a satisfying dessert experience with an indulgent taste and texture while keeping the macros balanced for your fitness goals.

NUTRITION

670kcal
Protein
55.2g
Fat
26.9g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

2 large Egg Whites

15g Whey Protein Isolate

45g Almond Flour

100g Mixed Berries

1 tbsp Honey

1 tsp Vanilla Extract

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (180°C).

  • 2

    In a bowl, combine the almond flour with a pinch of salt. Press the mixture into the base of a small springform pan to form a crust. Bake in the oven for about 8-10 minutes until lightly golden. Remove and set aside.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, whey protein isolate, vanilla extract, and a pinch of salt until the mixture is smooth and well blended.

  • 4

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

  • 5

    Bake in the oven for 20-25 minutes until the center is set but still slightly jiggly.

  • 6

    While the cheesecake is baking, prepare the berry compote by gently heating the mixed berries with honey in a small saucepan over medium-low heat. Allow it to simmer for 5-7 minutes until the berries break down slightly and form a light sauce.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before topping with the warm berry compote.

  • 8

    Refrigerate for at least 2 hours before serving to help the cheesecake set further.