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

Indulge in a refreshing twist on classic cheesecake—a protein-rich delight blending creamy nonfat Greek yogurt, low-fat cream cheese, and a scoop of vanilla whey protein, resting on a delicate almond flour crust. Topped with a mixed berry compote of blueberries and raspberries with a hint of vanilla, this dessert-like treat offers a balanced, satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

488kcal
Protein
50.6g
Fat
17.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

1 large Egg White (~30g)

1 scoop Vanilla Whey Protein Isolate (30g)

20g Almond Flour

50g Blueberries

50g Raspberries

0.5 tsp Vanilla Extract

1 tbsp Sugar Substitute

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the cheesecake in a light bake or use gentle warming; otherwise, no baking is required for a no-bake version.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein isolate, vanilla extract, and sugar substitute. Mix thoroughly until the mixture is smooth and well incorporated.

  • 3

    In a separate small bowl, blend the almond flour with a pinch of sugar substitute if desired to form a light crust base.

  • 4

    Press the almond flour mixture evenly into the bottom of a serving dish or ramekin to form the cheesecake base.

  • 5

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

  • 6

    Prepare the berry compote by gently mixing the blueberries and raspberries in a small bowl. For a warm compote, you can lightly heat the berries in a saucepan over low heat until they just begin to break down.

  • 7

    Top the cheesecake with the berry compote, swirling lightly with the cheesecake mixture for an attractive marbled effect.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set.

  • 9

    Serve chilled and enjoy this protein-packed treat any time of 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

Indulge in a refreshing twist on classic cheesecake—a protein-rich delight blending creamy nonfat Greek yogurt, low-fat cream cheese, and a scoop of vanilla whey protein, resting on a delicate almond flour crust. Topped with a mixed berry compote of blueberries and raspberries with a hint of vanilla, this dessert-like treat offers a balanced, satisfying meal any time of day.

NUTRITION

488kcal
Protein
50.6g
Fat
17.5g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

1 large Egg White (~30g)

1 scoop Vanilla Whey Protein Isolate (30g)

20g Almond Flour

50g Blueberries

50g Raspberries

0.5 tsp Vanilla Extract

1 tbsp Sugar Substitute

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to set the cheesecake in a light bake or use gentle warming; otherwise, no baking is required for a no-bake version.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein isolate, vanilla extract, and sugar substitute. Mix thoroughly until the mixture is smooth and well incorporated.

  • 3

    In a separate small bowl, blend the almond flour with a pinch of sugar substitute if desired to form a light crust base.

  • 4

    Press the almond flour mixture evenly into the bottom of a serving dish or ramekin to form the cheesecake base.

  • 5

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

  • 6

    Prepare the berry compote by gently mixing the blueberries and raspberries in a small bowl. For a warm compote, you can lightly heat the berries in a saucepan over low heat until they just begin to break down.

  • 7

    Top the cheesecake with the berry compote, swirling lightly with the cheesecake mixture for an attractive marbled effect.

  • 8

    Refrigerate the assembled cheesecake for at least 2 hours to allow it to set.

  • 9

    Serve chilled and enjoy this protein-packed treat any time of day.