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 velvety protein cheesecake made with Greek yogurt and vanilla bean, baked over a nutty almond crust and finished with a warm, jammy berry compote.

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NUTRITION

450kcal
Protein
46.7g
Fat
19.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

2 large Egg Whites

20g Vanilla Whey Protein Powder

3 tbsp Almond Flour

1.5 tsp Coconut Oil

100g Mixed Berries

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PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

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

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla protein powder until the batter is completely smooth.

  • 5

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

  • 6

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

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat.

  • 8

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until they break down and thicken into a jam-like consistency.

  • 9

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote 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 velvety protein cheesecake made with Greek yogurt and vanilla bean, baked over a nutty almond crust and finished with a warm, jammy berry compote.

NUTRITION

450kcal
Protein
46.7g
Fat
19.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

180g Nonfat Greek Yogurt

2 large Egg Whites

20g Vanilla Whey Protein Powder

3 tbsp Almond Flour

1.5 tsp Coconut Oil

100g Mixed Berries

PREPARATION

  • 1

    Preheat your oven to 325°F (160°C) and lightly grease a small 4-inch springform pan or ramekin.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil until it reaches a sandy consistency.

  • 3

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

  • 4

    In a separate mixing bowl, whisk together the Greek yogurt, egg whites, and vanilla protein powder until the batter is completely smooth.

  • 5

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

  • 6

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

  • 7

    While the cheesecake bakes, place the mixed berries in a small saucepan over medium heat.

  • 8

    Simmer the berries for 8 to 10 minutes, stirring occasionally, until they break down and thicken into a jam-like consistency.

  • 9

    Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.

  • 10

    Top the chilled cheesecake with the warm or cooled berry compote before serving.