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 protein-packed Greek yogurt cheesecake baked over a nutty almond crust, finished with a warm and jammy berry compote.

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NUTRITION

417kcal
Protein
36.1g
Fat
21.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1.5 teaspoons Coconut Oil

0.5 cup Frozen Mixed Berries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large ramekin to create the crust.

  • 4

    In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.

  • 5

    Pour the yogurt mixture over the crust and smooth the top with a spatula.

  • 6

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 7

    While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours.

  • 9

    Top the chilled cheesecake with the berry compote just before serving.

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 protein-packed Greek yogurt cheesecake baked over a nutty almond crust, finished with a warm and jammy berry compote.

NUTRITION

417kcal
Protein
36.1g
Fat
21.5g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Nonfat Greek Yogurt

10 grams Vanilla Whey Protein Powder

1 large Egg White

4 tablespoons Almond Flour

1.5 teaspoons Coconut Oil

0.5 cup Frozen Mixed Berries

1 tablespoon Monk Fruit Sweetener

0.5 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C).

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.

  • 3

    Press the almond flour mixture firmly into the bottom of a 4-inch springform pan or a large ramekin to create the crust.

  • 4

    In a separate bowl, whisk together the Greek yogurt, protein powder, egg white, monk fruit sweetener, and vanilla extract until completely smooth.

  • 5

    Pour the yogurt mixture over the crust and smooth the top with a spatula.

  • 6

    Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.

  • 7

    While the cheesecake bakes, place the frozen berries in a small saucepan over medium heat and simmer for 5-8 minutes until they break down into a thick compote.

  • 8

    Remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 2 hours.

  • 9

    Top the chilled cheesecake with the berry compote just before serving.