Protein-Packed Greek Yogurt Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a creamy, tangy cheesecake with a crunchy almond flour crust that’s packed with high-quality protein, perfected for a nourishing start or a revitalizing meal. The light and airy filling, enriched with Greek yogurt and cottage cheese, balances sweet and zesty flavors, making it both satisfying and energizing.

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NUTRITION

400kcal
Protein
43.6g
Fat
15g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Non-Fat Greek Yogurt (170g)

1/2 cup Non-Fat Cottage Cheese (110g)

1 large Egg White (33g)

1 tsp Honey

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish or ramekin with parchment paper.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt and press it evenly onto the bottom of the dish to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until lightly toasted. Remove and let cool slightly.

  • 4

    In a blender or food processor, add the non-fat Greek yogurt, non-fat cottage cheese, egg white, honey, and lemon zest. Blend until the mixture is perfectly smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 6

    Return the dish to the oven and bake for an additional 15-20 minutes until the center is just set. Do not overbake to maintain a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up before serving.

Protein-Packed Greek Yogurt Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a creamy, tangy cheesecake with a crunchy almond flour crust that’s packed with high-quality protein, perfected for a nourishing start or a revitalizing meal. The light and airy filling, enriched with Greek yogurt and cottage cheese, balances sweet and zesty flavors, making it both satisfying and energizing.

NUTRITION

400kcal
Protein
43.6g
Fat
15g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Non-Fat Greek Yogurt (170g)

1/2 cup Non-Fat Cottage Cheese (110g)

1 large Egg White (33g)

1 tsp Honey

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish or ramekin with parchment paper.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt and press it evenly onto the bottom of the dish to form the crust.

  • 3

    Bake the crust in the preheated oven for about 8-10 minutes until lightly toasted. Remove and let cool slightly.

  • 4

    In a blender or food processor, add the non-fat Greek yogurt, non-fat cottage cheese, egg white, honey, and lemon zest. Blend until the mixture is perfectly smooth and creamy.

  • 5

    Pour the cheesecake filling over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 6

    Return the dish to the oven and bake for an additional 15-20 minutes until the center is just set. Do not overbake to maintain a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up before serving.