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

A luscious, no-bake cheesecake that artfully combines creamy Greek yogurt, a touch of low-fat cream cheese, and a hint of vanilla whey protein, all resting on a delicate almond flour crust. Topped with a vibrant berry compote accented with a dash of lemon and honey, this dessert strikes the perfect balance between indulgence and nutrition.

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NUTRITION

441kcal
Protein
38.4g
Fat
17.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

25g Almond Flour

150g Nonfat Greek Yogurt

40g Low-Fat Cream Cheese

15g Vanilla Whey Protein Isolate

1 large Egg White (≈30g)

70g Mixed Berries

5g Lemon Juice

1 tsp Honey

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a light drizzle of water (if needed) and press it firmly into the base of a serving dish to form an even crust.

  • 2

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, and the egg white until the mixture is smooth and well incorporated.

  • 3

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

  • 4

    For the berry compote, combine the mixed berries, lemon juice, and honey in a small saucepan. Warm gently over low heat for 3-4 minutes until the berries soften and the compote slightly thickens.

  • 5

    Allow the compote to cool slightly before drizzling it evenly over the cheesecake layer.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving. Enjoy this protein-packed, no-bake dessert chilled.

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

A luscious, no-bake cheesecake that artfully combines creamy Greek yogurt, a touch of low-fat cream cheese, and a hint of vanilla whey protein, all resting on a delicate almond flour crust. Topped with a vibrant berry compote accented with a dash of lemon and honey, this dessert strikes the perfect balance between indulgence and nutrition.

NUTRITION

441kcal
Protein
38.4g
Fat
17.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

25g Almond Flour

150g Nonfat Greek Yogurt

40g Low-Fat Cream Cheese

15g Vanilla Whey Protein Isolate

1 large Egg White (≈30g)

70g Mixed Berries

5g Lemon Juice

1 tsp Honey

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a light drizzle of water (if needed) and press it firmly into the base of a serving dish to form an even crust.

  • 2

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, and the egg white until the mixture is smooth and well incorporated.

  • 3

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

  • 4

    For the berry compote, combine the mixed berries, lemon juice, and honey in a small saucepan. Warm gently over low heat for 3-4 minutes until the berries soften and the compote slightly thickens.

  • 5

    Allow the compote to cool slightly before drizzling it evenly over the cheesecake layer.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving. Enjoy this protein-packed, no-bake dessert chilled.