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

Enjoy a high-protein twist on a classic dessert with a light, creamy cheesecake made from Greek yogurt, low-fat cream cheese, and whey protein, all set on a toasted whole-wheat bread crust and topped with a vibrant berry compote. This dessert is a perfect balance of tangy, sweet, and satisfying textures.

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NUTRITION

453kcal
Protein
56.5g
Fat
6.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread (40g)

150g Non-fat Plain Greek Yogurt

50g Low-Fat Cream Cheese

30g Whey Protein Isolate

60g Egg Whites

50g Mixed Berries

1 tsp Honey (7g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Tear the whole wheat bread into pieces and pulse in a food processor until coarse crumbs form. Press the crumbs evenly into the bottom of a small springform pan to form the crust.

  • 3

    In a bowl, combine the non-fat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg whites. Whisk thoroughly until the mixture is smooth and well incorporated.

  • 4

    Pour the cheesecake mixture over the bread crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the oven for about 20-25 minutes until the cheesecake is set but still slightly creamy in the middle.

  • 6

    While the cheesecake bakes, gently heat the mixed berries in a small saucepan over medium heat. Stir in the honey and cook for 3-4 minutes until the berries soften and form a compote.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.

  • 8

    Serve chilled, topping each slice with a spoonful of warm berry compote.

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

Enjoy a high-protein twist on a classic dessert with a light, creamy cheesecake made from Greek yogurt, low-fat cream cheese, and whey protein, all set on a toasted whole-wheat bread crust and topped with a vibrant berry compote. This dessert is a perfect balance of tangy, sweet, and satisfying textures.

NUTRITION

453kcal
Protein
56.5g
Fat
6.3g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

1 slice Whole Wheat Bread (40g)

150g Non-fat Plain Greek Yogurt

50g Low-Fat Cream Cheese

30g Whey Protein Isolate

60g Egg Whites

50g Mixed Berries

1 tsp Honey (7g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Tear the whole wheat bread into pieces and pulse in a food processor until coarse crumbs form. Press the crumbs evenly into the bottom of a small springform pan to form the crust.

  • 3

    In a bowl, combine the non-fat Greek yogurt, low-fat cream cheese, whey protein isolate, and egg whites. Whisk thoroughly until the mixture is smooth and well incorporated.

  • 4

    Pour the cheesecake mixture over the bread crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the oven for about 20-25 minutes until the cheesecake is set but still slightly creamy in the middle.

  • 6

    While the cheesecake bakes, gently heat the mixed berries in a small saucepan over medium heat. Stir in the honey and cook for 3-4 minutes until the berries soften and form a compote.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature before refrigerating for at least 2 hours.

  • 8

    Serve chilled, topping each slice with a spoonful of warm berry compote.