Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Indulge in a light yet satisfying cheesecake that combines the creaminess of Greek yogurt with a protein-packed boost from whey and egg whites, all sitting atop a delicate almond flour crust. This versatile cheesecake is perfect for any mealtime, offering a balance of tangy flavors and a smooth, velvety texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

421kcal
Protein
55.7g
Fat
16.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (150g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 large Egg White (33g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Almond Flour (28g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Stevia powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Mix the almond flour with a small amount of water (if needed) to form a crumbly but pressable crust. Press the mixture evenly into the bottom of a small, springform pan or ramekin.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla whey protein, lemon juice, and stevia. Blend thoroughly until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center still has a slight jiggle.

  • 6

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

  • 7

    Enjoy a slice that is satisfying, protein-packed, and perfectly balanced for your meal!

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Indulge in a light yet satisfying cheesecake that combines the creaminess of Greek yogurt with a protein-packed boost from whey and egg whites, all sitting atop a delicate almond flour crust. This versatile cheesecake is perfect for any mealtime, offering a balance of tangy flavors and a smooth, velvety texture.

NUTRITION

421kcal
Protein
55.7g
Fat
16.1g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (150g)

1/4 cup Low-Fat Cottage Cheese (62g)

1 large Egg White (33g)

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup Almond Flour (28g)

1 tablespoon Lemon Juice (15g)

1/2 teaspoon Stevia powder

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Mix the almond flour with a small amount of water (if needed) to form a crumbly but pressable crust. Press the mixture evenly into the bottom of a small, springform pan or ramekin.

  • 3

    In a separate bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, vanilla whey protein, lemon juice, and stevia. Blend thoroughly until the mixture is smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center still has a slight jiggle.

  • 6

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

  • 7

    Enjoy a slice that is satisfying, protein-packed, and perfectly balanced for your meal!