Creamy Protein Cheesecake with Berry Compote

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

Creamy Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Berry Compote

Enjoy a luscious, no-bake cheesecake that perfectly balances creamy, tangy filling with a delicate almond flour crust. Topped with a vibrant berry compote, this dessert delivers a satisfying sweetness and a delightful mix of textures, making it the ideal treat for those mindful of both flavor and nutrition.

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NUTRITION

409kcal
Protein
34.6g
Fat
17.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Greek Yogurt

50g Low-fat Cottage Cheese

0.5 scoop Vanilla Whey Protein Powder (approx. 15g)

30g Almond Flour

70g Mixed Berries

1 tsp Honey

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PREPARATION

  • 1

    In a bowl, blend the non-fat Greek yogurt, low-fat cottage cheese, and half scoop of vanilla whey protein powder until smooth and creamy.

  • 2

    In a separate small bowl, mix the almond flour with a tiny splash of water or a light sweetener if desired to form a slightly cohesive crust mixture.

  • 3

    Press the almond flour mixture firmly into the base of your serving dish or ramekin to create an even layer.

  • 4

    Spoon the creamy filling over the crust, smoothing the top with a spatula.

  • 5

    For the berry compote, gently heat the mixed berries and honey in a small saucepan over medium-low heat until the berries break down slightly and the mixture thickens, about 4-5 minutes. Allow it to cool.

  • 6

    Drizzle the cooled berry compote over the cheesecake layer.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to set before serving.

Creamy Protein Cheesecake with Berry Compote

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

Creamy Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Berry Compote

Enjoy a luscious, no-bake cheesecake that perfectly balances creamy, tangy filling with a delicate almond flour crust. Topped with a vibrant berry compote, this dessert delivers a satisfying sweetness and a delightful mix of textures, making it the ideal treat for those mindful of both flavor and nutrition.

NUTRITION

409kcal
Protein
34.6g
Fat
17.2g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Greek Yogurt

50g Low-fat Cottage Cheese

0.5 scoop Vanilla Whey Protein Powder (approx. 15g)

30g Almond Flour

70g Mixed Berries

1 tsp Honey

PREPARATION

  • 1

    In a bowl, blend the non-fat Greek yogurt, low-fat cottage cheese, and half scoop of vanilla whey protein powder until smooth and creamy.

  • 2

    In a separate small bowl, mix the almond flour with a tiny splash of water or a light sweetener if desired to form a slightly cohesive crust mixture.

  • 3

    Press the almond flour mixture firmly into the base of your serving dish or ramekin to create an even layer.

  • 4

    Spoon the creamy filling over the crust, smoothing the top with a spatula.

  • 5

    For the berry compote, gently heat the mixed berries and honey in a small saucepan over medium-low heat until the berries break down slightly and the mixture thickens, about 4-5 minutes. Allow it to cool.

  • 6

    Drizzle the cooled berry compote over the cheesecake layer.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to set before serving.