Silky Protein Cheesecake with Berry Compote

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

Silky Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Berry Compote

Enjoy a luscious, protein-packed cheesecake that pairs creamy, silky cheesecake with a vibrant berry compote. This dessert elevates your treat time with a delightful almond crust, a rich blend of low-fat cream cheese and Greek yogurt enhanced by protein powder, and a topping of fresh, stewed mixed berries. Each bite offers a perfect balance of tangy and sweet, resulting in a dessert that's both indulgent and nourishing.

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NUTRITION

564kcal
Protein
50.2g
Fat
21.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 large Egg White (33g)

6 ounces Low-Fat Cream Cheese (170g)

1/2 cup Nonfat Greek Yogurt (120g)

1 scoop Vanilla Protein Powder (30g)

1 cup Mixed Berries (150g)

1 tablespoon Honey (21g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, mix the almond flour with the egg white until a cohesive crust forms.

  • 2

    Press the almond flour mixture into the bottom of a lined 6-inch springform pan, forming an even base. Bake the crust in the oven for 8-10 minutes until lightly golden, then remove and set aside to cool.

  • 3

    In a large bowl, blend the low-fat cream cheese, nonfat Greek yogurt, vanilla protein powder, and egg white. Use a hand mixer to achieve a silky, smooth consistency.

  • 4

    Pour the cheesecake mixture over the pre-baked almond crust, smoothing the top with a spatula. Bake in the preheated oven for 18-20 minutes until the edges are set and the center remains slightly jiggly.

  • 5

    While the cheesecake bakes, prepare the berry compote. In a small saucepan over medium heat, combine mixed berries, honey, and lemon juice. Cook gently for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.

  • 6

    Once the cheesecake is done, remove from oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.

  • 7

    Serve chilled slices of the silky protein cheesecake topped with a generous spoonful of warm berry compote.

Silky Protein Cheesecake with Berry Compote

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

Silky Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Protein Cheesecake with Berry Compote

Enjoy a luscious, protein-packed cheesecake that pairs creamy, silky cheesecake with a vibrant berry compote. This dessert elevates your treat time with a delightful almond crust, a rich blend of low-fat cream cheese and Greek yogurt enhanced by protein powder, and a topping of fresh, stewed mixed berries. Each bite offers a perfect balance of tangy and sweet, resulting in a dessert that's both indulgent and nourishing.

NUTRITION

564kcal
Protein
50.2g
Fat
21.9g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 large Egg White (33g)

6 ounces Low-Fat Cream Cheese (170g)

1/2 cup Nonfat Greek Yogurt (120g)

1 scoop Vanilla Protein Powder (30g)

1 cup Mixed Berries (150g)

1 tablespoon Honey (21g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, mix the almond flour with the egg white until a cohesive crust forms.

  • 2

    Press the almond flour mixture into the bottom of a lined 6-inch springform pan, forming an even base. Bake the crust in the oven for 8-10 minutes until lightly golden, then remove and set aside to cool.

  • 3

    In a large bowl, blend the low-fat cream cheese, nonfat Greek yogurt, vanilla protein powder, and egg white. Use a hand mixer to achieve a silky, smooth consistency.

  • 4

    Pour the cheesecake mixture over the pre-baked almond crust, smoothing the top with a spatula. Bake in the preheated oven for 18-20 minutes until the edges are set and the center remains slightly jiggly.

  • 5

    While the cheesecake bakes, prepare the berry compote. In a small saucepan over medium heat, combine mixed berries, honey, and lemon juice. Cook gently for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.

  • 6

    Once the cheesecake is done, remove from oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.

  • 7

    Serve chilled slices of the silky protein cheesecake topped with a generous spoonful of warm berry compote.