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 light yet satisfying cheesecake that packs a protein punch! This recipe blends creamy nonfat Greek yogurt with low-fat cottage cheese and egg white to create a smooth, tangy filling, contrasted by a subtle almond flour-honey crust base. It’s perfect for a healthy breakfast, lunch, or dinner that nourishes and delights your palate.

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NUTRITION

359kcal
Protein
39.4g
Fat
5.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (33g)

1 tablespoon Honey (21g)

1 tablespoon Almond Flour (8g)

1/2 teaspoon Vanilla Extract (2.5g)

A pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (if you prefer a lightly baked cheesecake texture) or keep the cheesecake chilled for a no-bake version.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and egg white. Blend thoroughly until smooth using a hand whisk or blender.

  • 3

    Stir in honey, vanilla extract, and a pinch of salt. Taste and adjust sweetness if desired.

  • 4

    For a simple crust, mix the almond flour into the batter. Alternatively, you can press almond flour into the base of a small springform pan to form a thin crust and then pour the cheesecake filling on top.

  • 5

    If baking, transfer the mixture to an ovenproof dish or springform pan and bake for 20-25 minutes until slightly set while remaining creamy in the center. If making a no-bake version, pour the mixture into a dish and refrigerate for at least 4 hours or overnight until firm.

  • 6

    Serve chilled and enjoy this protein-packed, creamy cheesecake that’s a great option for breakfast, lunch, or dinner.

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 light yet satisfying cheesecake that packs a protein punch! This recipe blends creamy nonfat Greek yogurt with low-fat cottage cheese and egg white to create a smooth, tangy filling, contrasted by a subtle almond flour-honey crust base. It’s perfect for a healthy breakfast, lunch, or dinner that nourishes and delights your palate.

NUTRITION

359kcal
Protein
39.4g
Fat
5.5g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg White (33g)

1 tablespoon Honey (21g)

1 tablespoon Almond Flour (8g)

1/2 teaspoon Vanilla Extract (2.5g)

A pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (if you prefer a lightly baked cheesecake texture) or keep the cheesecake chilled for a no-bake version.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and egg white. Blend thoroughly until smooth using a hand whisk or blender.

  • 3

    Stir in honey, vanilla extract, and a pinch of salt. Taste and adjust sweetness if desired.

  • 4

    For a simple crust, mix the almond flour into the batter. Alternatively, you can press almond flour into the base of a small springform pan to form a thin crust and then pour the cheesecake filling on top.

  • 5

    If baking, transfer the mixture to an ovenproof dish or springform pan and bake for 20-25 minutes until slightly set while remaining creamy in the center. If making a no-bake version, pour the mixture into a dish and refrigerate for at least 4 hours or overnight until firm.

  • 6

    Serve chilled and enjoy this protein-packed, creamy cheesecake that’s a great option for breakfast, lunch, or dinner.