Protein Cheesecake with Greek Yogurt and Berry Compote

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

Protein Cheesecake with Greek Yogurt and Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berry Compote

Savor a lighter twist on classic cheesecake with a creamy blend of low-fat cream cheese, nonfat Greek yogurt, and a touch of whey protein for a protein-packed dessert. A crunchy oat crust supports the luscious filling, topped with a vibrant homemade berry compote that adds a burst of natural sweetness and color.

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NUTRITION

480kcal
Protein
37g
Fat
20.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 oz Low-Fat Cream Cheese (85g)

150g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (15g)

1/4 cup Rolled Oats (23g)

1/2 cup Mixed Berries (75g)

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PREPARATION

  • 1

    In a small food processor or blender, pulse the rolled oats until they form a fine crumb. Press the oat crumbs evenly into the base of a single-serving, small springform or ramekin to form the crust.

  • 2

    In a mixing bowl, combine the low-fat cream cheese, nonfat Greek yogurt, and whey protein isolate. Whisk until the mixture is smooth and fully blended.

  • 3

    Pour the creamy mixture over the pressed oat crust, smoothing the top with a spatula.

  • 4

    In a separate small saucepan over medium heat, add the mixed berries. Simmer for 3-4 minutes, stirring occasionally, until the berries have softened and slightly broken down to form a loose compote.

  • 5

    Carefully spoon the warm (but not hot) berry compote over the cheesecake layer, creating a swirled effect.

  • 6

    Refrigerate the assembled dessert for at least 2 hours to allow the flavors to meld and the texture to set.

  • 7

    Serve chilled and enjoy your protein-packed cheesecake with a fresh, tangy berry topping.

Protein Cheesecake with Greek Yogurt and Berry Compote

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

Protein Cheesecake with Greek Yogurt and Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Greek Yogurt and Berry Compote

Savor a lighter twist on classic cheesecake with a creamy blend of low-fat cream cheese, nonfat Greek yogurt, and a touch of whey protein for a protein-packed dessert. A crunchy oat crust supports the luscious filling, topped with a vibrant homemade berry compote that adds a burst of natural sweetness and color.

NUTRITION

480kcal
Protein
37g
Fat
20.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 oz Low-Fat Cream Cheese (85g)

150g Nonfat Greek Yogurt

0.5 scoop Whey Protein Isolate (15g)

1/4 cup Rolled Oats (23g)

1/2 cup Mixed Berries (75g)

PREPARATION

  • 1

    In a small food processor or blender, pulse the rolled oats until they form a fine crumb. Press the oat crumbs evenly into the base of a single-serving, small springform or ramekin to form the crust.

  • 2

    In a mixing bowl, combine the low-fat cream cheese, nonfat Greek yogurt, and whey protein isolate. Whisk until the mixture is smooth and fully blended.

  • 3

    Pour the creamy mixture over the pressed oat crust, smoothing the top with a spatula.

  • 4

    In a separate small saucepan over medium heat, add the mixed berries. Simmer for 3-4 minutes, stirring occasionally, until the berries have softened and slightly broken down to form a loose compote.

  • 5

    Carefully spoon the warm (but not hot) berry compote over the cheesecake layer, creating a swirled effect.

  • 6

    Refrigerate the assembled dessert for at least 2 hours to allow the flavors to meld and the texture to set.

  • 7

    Serve chilled and enjoy your protein-packed cheesecake with a fresh, tangy berry topping.