Greek Yogurt Protein Cheesecake with Berry Compote

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

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a luxuriously smooth and tangy cheesecake that’s been reimagined with a protein-packed twist. This crustless delight blends velvety nonfat Greek yogurt, reduced-fat cream cheese, and a hint of vanilla protein into a light, satisfying dessert. Finished with a vibrant, fresh berry compote, it’s a perfect balance of sweet and tart for a guilt-free indulgence.

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NUTRITION

392kcal
Protein
40.6g
Fat
11.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

56 grams Reduced-Fat Cream Cheese

1 large Egg White

0.4 scoop Vanilla Protein Powder

1 cup Mixed Berries

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PREPARATION

  • 1

    Preheat the oven to 325°F (163°C). Lightly grease a small ramekin or baking dish.

  • 2

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

  • 3

    Pour the mixture into the prepared ramekin. Smooth the top with a spatula.

  • 4

    Place the ramekin in a water bath (bain-marie) on a baking tray to ensure gentle, even baking. Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 5

    While the cheesecake is baking, prepare the berry compote. In a small saucepan over medium heat, add the mixed berries. Allow them to heat and break down slightly for about 5 minutes, stirring occasionally. Remove from heat once a light compote forms.

  • 6

    Once baked, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 2 hours to set completely.

  • 7

    Top the chilled cheesecake with the warm or room-temperature berry compote. Enjoy a refreshing, protein-packed dessert!

Greek Yogurt Protein Cheesecake with Berry Compote

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

Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Berry Compote

Enjoy a luxuriously smooth and tangy cheesecake that’s been reimagined with a protein-packed twist. This crustless delight blends velvety nonfat Greek yogurt, reduced-fat cream cheese, and a hint of vanilla protein into a light, satisfying dessert. Finished with a vibrant, fresh berry compote, it’s a perfect balance of sweet and tart for a guilt-free indulgence.

NUTRITION

392kcal
Protein
40.6g
Fat
11.1g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

150 grams Nonfat Greek Yogurt

56 grams Reduced-Fat Cream Cheese

1 large Egg White

0.4 scoop Vanilla Protein Powder

1 cup Mixed Berries

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C). Lightly grease a small ramekin or baking dish.

  • 2

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

  • 3

    Pour the mixture into the prepared ramekin. Smooth the top with a spatula.

  • 4

    Place the ramekin in a water bath (bain-marie) on a baking tray to ensure gentle, even baking. Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 5

    While the cheesecake is baking, prepare the berry compote. In a small saucepan over medium heat, add the mixed berries. Allow them to heat and break down slightly for about 5 minutes, stirring occasionally. Remove from heat once a light compote forms.

  • 6

    Once baked, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 2 hours to set completely.

  • 7

    Top the chilled cheesecake with the warm or room-temperature berry compote. Enjoy a refreshing, protein-packed dessert!