Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

A refreshing, no-bake cheesecake packed with protein and bursting with vanilla bean aroma. This healthy version blends non-fat Greek yogurt and low-fat cottage cheese with a hint of vanilla, all supported by an almond flour crust, making it a perfect balanced treat for a quick lunch or light dinner.

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NUTRITION

446kcal
Protein
48g
Fat
15.1g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek Yogurt (245g)

1/2 cup low-fat Cottage Cheese (113g)

2 large Egg Whites (66g total)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Bean Extract (5g)

1 tsp Liquid Sweetener (7g)

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PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a lightly baked crust, otherwise skip to the next step for a completely no-bake version.

  • 2

    In a bowl, combine the almond flour with a teaspoon of liquid sweetener to help bind the crust. Press the mixture firmly into the base of a small springform or pie dish to form an even layer.

  • 3

    In a blender or food processor, blend the Greek yogurt, low-fat cottage cheese, egg whites, vanilla bean extract, and remaining liquid sweetener until completely smooth.

  • 4

    Pour the filling over the pressed almond flour crust, ensuring an even layer on top.

  • 5

    For a no-bake version, chill the cheesecake in the refrigerator for at least 2 hours until set. Alternatively, if you prefer a lightly baked cheesecake, bake at 350°F for 12-15 minutes and then allow to cool before chilling.

  • 6

    Slice and serve chilled for a protein-packed, refreshing treat.

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

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

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cheesecake

A refreshing, no-bake cheesecake packed with protein and bursting with vanilla bean aroma. This healthy version blends non-fat Greek yogurt and low-fat cottage cheese with a hint of vanilla, all supported by an almond flour crust, making it a perfect balanced treat for a quick lunch or light dinner.

NUTRITION

446kcal
Protein
48g
Fat
15.1g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

1 cup non-fat Greek Yogurt (245g)

1/2 cup low-fat Cottage Cheese (113g)

2 large Egg Whites (66g total)

1/4 cup Almond Flour (28g)

1 tsp Vanilla Bean Extract (5g)

1 tsp Liquid Sweetener (7g)

PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a lightly baked crust, otherwise skip to the next step for a completely no-bake version.

  • 2

    In a bowl, combine the almond flour with a teaspoon of liquid sweetener to help bind the crust. Press the mixture firmly into the base of a small springform or pie dish to form an even layer.

  • 3

    In a blender or food processor, blend the Greek yogurt, low-fat cottage cheese, egg whites, vanilla bean extract, and remaining liquid sweetener until completely smooth.

  • 4

    Pour the filling over the pressed almond flour crust, ensuring an even layer on top.

  • 5

    For a no-bake version, chill the cheesecake in the refrigerator for at least 2 hours until set. Alternatively, if you prefer a lightly baked cheesecake, bake at 350°F for 12-15 minutes and then allow to cool before chilling.

  • 6

    Slice and serve chilled for a protein-packed, refreshing treat.