Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, creamy, and protein-packed cheesecake that offers the rich tang of Greek yogurt and cottage cheese complemented by a subtle almond crust, a touch of honey, and fresh blueberries on top. This dessert delivers the indulgence of traditional cheesecake with a clean, high-protein twist.

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NUTRITION

359kcal
Protein
43.3g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

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

1 large Egg White (33g)

0.5 oz Almond Meal (14g)

1 tsp Honey (7g)

1/4 cup Blueberries (37g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond meal with a tiny drizzle of water (if needed) to form a compact, crumbly base. Press this mixture evenly into the bottom of a small, springform pan or ramekin to create the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, and egg white until the mixture is perfectly smooth.

  • 4

    Pour the creamy mixture over the almond crust in the pan, smoothing the top with a spatula.

  • 5

    Drizzle the honey evenly over the top and gently swirl it in with a toothpick for a marbled effect.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the cheesecake is set around the edges while still slightly jiggly in the center.

  • 7

    Remove from the oven and allow it to cool completely in the pan. Once cooled, top with fresh blueberries before serving.

  • 8

    Refrigerate any leftovers to enjoy a chilled, protein-packed treat.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, creamy, and protein-packed cheesecake that offers the rich tang of Greek yogurt and cottage cheese complemented by a subtle almond crust, a touch of honey, and fresh blueberries on top. This dessert delivers the indulgence of traditional cheesecake with a clean, high-protein twist.

NUTRITION

359kcal
Protein
43.3g
Fat
9.1g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

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

1 large Egg White (33g)

0.5 oz Almond Meal (14g)

1 tsp Honey (7g)

1/4 cup Blueberries (37g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond meal with a tiny drizzle of water (if needed) to form a compact, crumbly base. Press this mixture evenly into the bottom of a small, springform pan or ramekin to create the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, and egg white until the mixture is perfectly smooth.

  • 4

    Pour the creamy mixture over the almond crust in the pan, smoothing the top with a spatula.

  • 5

    Drizzle the honey evenly over the top and gently swirl it in with a toothpick for a marbled effect.

  • 6

    Bake in the preheated oven for about 20-25 minutes, or until the cheesecake is set around the edges while still slightly jiggly in the center.

  • 7

    Remove from the oven and allow it to cool completely in the pan. Once cooled, top with fresh blueberries before serving.

  • 8

    Refrigerate any leftovers to enjoy a chilled, protein-packed treat.