Protein Cheesecake with Berry Compote

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

Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Berry Compote

Enjoy a light yet indulgent cheesecake that perfectly balances creamy, tangy filling with a delicate almond flour base and a vibrant berry compote topping. This dessert surprises with its high-protein twist, making it a smart treat to satisfy your sweet tooth while supporting your fitness goals.

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NUTRITION

345kcal
Protein
34.5g
Fat
14.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Cottage Cheese

50g Nonfat Greek Yogurt

30g Low-Fat Cream Cheese

1 Egg White

11g Vanilla Whey Protein Isolate

10g Almond Flour

50g Mixed Berries

5g Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein isolate. Blend until smooth and creamy.

  • 3

    In a separate small bowl, mix the almond flour with a tiny drop of water (if needed) until it forms a crumbly mixture. Press this evenly into the bottom of your prepared pan to form a light crust.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 15-18 minutes, until the edges are set but the center still has a slight wobble. Remove from the oven and let cool to room temperature.

  • 6

    Meanwhile, gently heat the mixed berries and honey in a small saucepan over low heat. Stir until the berries release their juices and the mixture slightly thickens into a compote, about 5 minutes. Allow to cool.

  • 7

    Once the cheesecake has cooled, top it with a generous spoonful of the berry compote. Serve chilled or at room temperature and enjoy your protein-packed dessert.

Protein Cheesecake with Berry Compote

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

Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Protein Cheesecake with Berry Compote

Enjoy a light yet indulgent cheesecake that perfectly balances creamy, tangy filling with a delicate almond flour base and a vibrant berry compote topping. This dessert surprises with its high-protein twist, making it a smart treat to satisfy your sweet tooth while supporting your fitness goals.

NUTRITION

345kcal
Protein
34.5g
Fat
14.3g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

100g Low-Fat Cottage Cheese

50g Nonfat Greek Yogurt

30g Low-Fat Cream Cheese

1 Egg White

11g Vanilla Whey Protein Isolate

10g Almond Flour

50g Mixed Berries

5g Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein isolate. Blend until smooth and creamy.

  • 3

    In a separate small bowl, mix the almond flour with a tiny drop of water (if needed) until it forms a crumbly mixture. Press this evenly into the bottom of your prepared pan to form a light crust.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 15-18 minutes, until the edges are set but the center still has a slight wobble. Remove from the oven and let cool to room temperature.

  • 6

    Meanwhile, gently heat the mixed berries and honey in a small saucepan over low heat. Stir until the berries release their juices and the mixture slightly thickens into a compote, about 5 minutes. Allow to cool.

  • 7

    Once the cheesecake has cooled, top it with a generous spoonful of the berry compote. Serve chilled or at room temperature and enjoy your protein-packed dessert.