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

A light and velvety protein-packed cheesecake that surprises with its delicate blend of low-fat cottage cheese, creamy nonfat Greek yogurt, and a touch of whey protein. It's perfectly balanced on a subtle oatmeal crust and topped with a vibrant, naturally-sweet berry compote, delivering a luscious dessert that feels indulgent yet nourishing.

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NUTRITION

297kcal
Protein
31g
Fat
3.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 oz Low-Fat Cottage Cheese

3 oz Nonfat Greek Yogurt

1/2 scoop Whey Protein Isolate

1/4 cup Rolled Oats

1/2 cup Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small round pan with parchment paper.

  • 2

    Blend the rolled oats in a food processor until they form a coarse flour. Press the oat mixture firmly into the base of the pan to form a thin, even crust.

  • 3

    In a bowl, mix the low-fat cottage cheese and nonfat Greek yogurt until smooth. Stir in the whey protein isolate until fully incorporated, creating a silky cheesecake filling.

  • 4

    Spread the cheesecake filling evenly over the oat crust.

  • 5

    Bake in the preheated oven for 15-18 minutes until the edges are set and the center slightly wobbles.

  • 6

    While the cheesecake cools, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat for 3-5 minutes to release their natural juices.

  • 7

    Allow both the cheesecake and compote to cool to room temperature before serving. Top each slice with a spoonful of the warm berry compote and enjoy!

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

A light and velvety protein-packed cheesecake that surprises with its delicate blend of low-fat cottage cheese, creamy nonfat Greek yogurt, and a touch of whey protein. It's perfectly balanced on a subtle oatmeal crust and topped with a vibrant, naturally-sweet berry compote, delivering a luscious dessert that feels indulgent yet nourishing.

NUTRITION

297kcal
Protein
31g
Fat
3.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 oz Low-Fat Cottage Cheese

3 oz Nonfat Greek Yogurt

1/2 scoop Whey Protein Isolate

1/4 cup Rolled Oats

1/2 cup Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small round pan with parchment paper.

  • 2

    Blend the rolled oats in a food processor until they form a coarse flour. Press the oat mixture firmly into the base of the pan to form a thin, even crust.

  • 3

    In a bowl, mix the low-fat cottage cheese and nonfat Greek yogurt until smooth. Stir in the whey protein isolate until fully incorporated, creating a silky cheesecake filling.

  • 4

    Spread the cheesecake filling evenly over the oat crust.

  • 5

    Bake in the preheated oven for 15-18 minutes until the edges are set and the center slightly wobbles.

  • 6

    While the cheesecake cools, prepare the berry compote by gently warming the mixed berries in a small saucepan over low heat for 3-5 minutes to release their natural juices.

  • 7

    Allow both the cheesecake and compote to cool to room temperature before serving. Top each slice with a spoonful of the warm berry compote and enjoy!