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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm, bubbling berry compote.

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NUTRITION

355kcal
Protein
42g
Fat
11.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

50 grams Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1/2 cup Mixed Berries

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, and egg whites until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick sauce.

  • 7

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

  • 8

    Serve the chilled cheesecake topped with the warm or cooled berry compote.

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 baked cheesecake made with Greek yogurt and vanilla protein, topped with a warm, bubbling berry compote.

NUTRITION

355kcal
Protein
42g
Fat
11.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

12 grams Vanilla Whey Protein Powder

50 grams Egg Whites

2 tablespoons Almond Flour

1 teaspoon Coconut Oil

1/2 cup Mixed Berries

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a medium mixing bowl, whisk together the Greek yogurt, protein powder, and egg whites until the batter is completely smooth and free of lumps.

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, place the berries in a small saucepan over medium heat and simmer for 5-8 minutes until they burst and form a thick sauce.

  • 7

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

  • 8

    Serve the chilled cheesecake topped with the warm or cooled berry compote.