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 Greek yogurt cheesecake baked with a nutty almond crust and topped with a warm, simmered berry compote that is perfectly jammy.

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NUTRITION

351kcal
Protein
38.6g
Fat
13.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1 tsp Coconut Oil

100g Mixed Berries

1 tbsp Monkfruit Sweetener

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg white, whey protein, and half of the monkfruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 5

    While the cheesecake is baking, combine the mixed berries and the remaining monkfruit sweetener in a small saucepan over medium heat.

  • 6

    Simmer the berries for 8-10 minutes, mashing them slightly with a spoon, until the liquid reduces into a thick, jammy compote.

  • 7

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

  • 8

    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 Greek yogurt cheesecake baked with a nutty almond crust and topped with a warm, simmered berry compote that is perfectly jammy.

NUTRITION

351kcal
Protein
38.6g
Fat
13.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 large Egg White

12g Vanilla Whey Protein Isolate

2 tbsp Almond Flour

1 tsp Coconut Oil

100g Mixed Berries

1 tbsp Monkfruit Sweetener

PREPARATION

  • 1

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

  • 2

    Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency, then press it firmly into the bottom of the pan to form the crust.

  • 3

    In a separate mixing bowl, whisk together the Greek yogurt, egg white, whey protein, and half of the monkfruit sweetener until the batter is completely smooth and lump-free.

  • 4

    Pour the yogurt mixture over the almond crust and bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.

  • 5

    While the cheesecake is baking, combine the mixed berries and the remaining monkfruit sweetener in a small saucepan over medium heat.

  • 6

    Simmer the berries for 8-10 minutes, mashing them slightly with a spoon, until the liquid reduces into a thick, jammy compote.

  • 7

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

  • 8

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