Silky 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.

Silky Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Berry Compote

Baked almond-crust cheesecake made with creamy Greek yogurt and vanilla protein, topped with a warm, bubbling mixed berry compote.

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NUTRITION

796kcal
Protein
42g
Fat
48g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour

1 tablespoon Coconut Oil

1 tablespoon Honey

3/4 cup Nonfat Greek Yogurt

1/4 scoop Vanilla Whey Protein

1 Large Egg

2 ounces Light Cream Cheese

1 teaspoon Vanilla Extract

1 cup Frozen Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half of the honey until it reaches a crumbly consistency.

  • 3

    Press the almond mixture firmly into the bottom of your prepared pan to form an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, softened light cream cheese, egg, protein powder, vanilla extract, and the remaining honey until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 35 to 40 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 7

    While the cheesecake is baking, place the frozen berries in a small saucepan over medium-low heat and simmer until they break down into a thick, syrupy compote.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to set fully.

  • 9

    Serve chilled with the berry compote spooned over the top.

Silky 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.

Silky Greek Yogurt Protein Cheesecake with Berry Compote

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake with Berry Compote

Baked almond-crust cheesecake made with creamy Greek yogurt and vanilla protein, topped with a warm, bubbling mixed berry compote.

NUTRITION

796kcal
Protein
42g
Fat
48g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour

1 tablespoon Coconut Oil

1 tablespoon Honey

3/4 cup Nonfat Greek Yogurt

1/4 scoop Vanilla Whey Protein

1 Large Egg

2 ounces Light Cream Cheese

1 teaspoon Vanilla Extract

1 cup Frozen Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a 4-inch springform pan or a large oven-safe ramekin.

  • 2

    In a small bowl, combine the almond flour, melted coconut oil, and half of the honey until it reaches a crumbly consistency.

  • 3

    Press the almond mixture firmly into the bottom of your prepared pan to form an even crust.

  • 4

    In a medium mixing bowl, whisk together the Greek yogurt, softened light cream cheese, egg, protein powder, vanilla extract, and the remaining honey until the batter is completely smooth.

  • 5

    Pour the cheesecake filling over the crust and smooth the top with a spatula.

  • 6

    Bake for 35 to 40 minutes, or until the edges are set and slightly golden, but the center still has a slight jiggle.

  • 7

    While the cheesecake is baking, place the frozen berries in a small saucepan over medium-low heat and simmer until they break down into a thick, syrupy compote.

  • 8

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to set fully.

  • 9

    Serve chilled with the berry compote spooned over the top.