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 high-protein twist on a classic cheesecake—this lighter version features a creamy blend of Greek yogurt, low-fat cream cheese, and eggs, resting on a subtle almond flour crust. Topped with a vibrant homemade berry compote, this recipe celebrates a balanced blend of tangy and naturally sweet flavors, perfect for fueling your day.

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NUTRITION

487kcal
Protein
38.9g
Fat
18.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

3 oz Low-Fat Cream Cheese

1 large Egg

2 large Egg Whites

10g Almond Flour

1 tbsp Honey

50g Blueberries

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small ramekin or individual baking dish.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whole egg, and egg whites until smooth.

  • 3

    Stir in the almond flour and honey until well combined.

  • 4

    Pour the cheesecake mixture into the prepared dish and smooth the top with a spatula.

  • 5

    Place the dish on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the center is set and a toothpick inserted comes out clean.

  • 6

    While the cheesecake bakes, prepare the berry compote by gently heating the blueberries in a small saucepan over medium heat until they begin to break down slightly, about 5 minutes. Remove from heat and let cool.

  • 7

    Once the cheesecake is done, remove it from the oven and let cool to room temperature.

  • 8

    Top with the cooled berry compote before serving. Enjoy your protein-packed treat!

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 high-protein twist on a classic cheesecake—this lighter version features a creamy blend of Greek yogurt, low-fat cream cheese, and eggs, resting on a subtle almond flour crust. Topped with a vibrant homemade berry compote, this recipe celebrates a balanced blend of tangy and naturally sweet flavors, perfect for fueling your day.

NUTRITION

487kcal
Protein
38.9g
Fat
18.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

3 oz Low-Fat Cream Cheese

1 large Egg

2 large Egg Whites

10g Almond Flour

1 tbsp Honey

50g Blueberries

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small ramekin or individual baking dish.

  • 2

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whole egg, and egg whites until smooth.

  • 3

    Stir in the almond flour and honey until well combined.

  • 4

    Pour the cheesecake mixture into the prepared dish and smooth the top with a spatula.

  • 5

    Place the dish on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the center is set and a toothpick inserted comes out clean.

  • 6

    While the cheesecake bakes, prepare the berry compote by gently heating the blueberries in a small saucepan over medium heat until they begin to break down slightly, about 5 minutes. Remove from heat and let cool.

  • 7

    Once the cheesecake is done, remove it from the oven and let cool to room temperature.

  • 8

    Top with the cooled berry compote before serving. Enjoy your protein-packed treat!