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 and tangy Greek Yogurt Cheesecake that’s been reimagined for a protein boost. This lighter version balances the richness of a traditional cheesecake with a delicate graham cracker crust, perfectly suited for a healthful meal any time of day. The smooth filling, accented by a hint of vanilla and fresh lemon zest, offers a satisfying blend of taste and texture while keeping the macros in check.

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NUTRITION

365kcal
Protein
36.2g
Fat
6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

30g Graham Cracker Crumbs

200g Nonfat Greek Yogurt

2 Egg Whites (approx. 66g)

50g Low-Fat Cottage Cheese

1 tsp Honey

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small springform or oven-safe pan with parchment paper.

  • 2

    Combine the graham cracker crumbs in a small bowl. Press them firmly into the bottom of the pan to form an even crust.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, egg whites, and low-fat cottage cheese until smooth and well incorporated.

  • 4

    Stir in the honey, vanilla extract, and lemon zest, ensuring the mixture is evenly flavored.

  • 5

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the center is set, taking care not to overbake to maintain a creamy texture.

  • 7

    Allow the cheesecake to cool at 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 and tangy Greek Yogurt Cheesecake that’s been reimagined for a protein boost. This lighter version balances the richness of a traditional cheesecake with a delicate graham cracker crust, perfectly suited for a healthful meal any time of day. The smooth filling, accented by a hint of vanilla and fresh lemon zest, offers a satisfying blend of taste and texture while keeping the macros in check.

NUTRITION

365kcal
Protein
36.2g
Fat
6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

30g Graham Cracker Crumbs

200g Nonfat Greek Yogurt

2 Egg Whites (approx. 66g)

50g Low-Fat Cottage Cheese

1 tsp Honey

1/2 tsp Vanilla Extract

1/2 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small springform or oven-safe pan with parchment paper.

  • 2

    Combine the graham cracker crumbs in a small bowl. Press them firmly into the bottom of the pan to form an even crust.

  • 3

    In a large mixing bowl, whisk together the nonfat Greek yogurt, egg whites, and low-fat cottage cheese until smooth and well incorporated.

  • 4

    Stir in the honey, vanilla extract, and lemon zest, ensuring the mixture is evenly flavored.

  • 5

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the center is set, taking care not to overbake to maintain a creamy texture.

  • 7

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