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 and creamy protein-packed cheesecake with a nutty almond flour crust. The tangy Greek yogurt, blended with egg whites, vanilla whey protein, and a hint of low-fat cottage cheese, creates a smooth texture that perfectly complements the subtly sweet crust. Ideal as a satisfying yet indulgent dessert that fits neatly within your macro and calorie goals.

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NUTRITION

359kcal
Protein
39.7g
Fat
16g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (113g)

2 Egg Whites (66g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/4 cup Almond Flour (28g)

1/2 tsp Vanilla Extract

Stevia to taste

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin to set the crust.

  • 2

    In a small bowl, combine the almond flour with a tiny drizzle of water or a few drops of stevia if desired to slightly bind the crust. Press this mixture firmly on the bottom of the prepared pan to form an even layer.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, egg whites, half scoop of vanilla whey protein powder, low-fat cottage cheese, vanilla extract, and stevia. Blend until smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing out the top.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges start to firm up and the center is slightly set. Avoid over-baking to maintain a creamy consistency.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to help the cheesecake firm up further.

  • 7

    Serve chilled and enjoy your light, protein-rich dessert!

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 and creamy protein-packed cheesecake with a nutty almond flour crust. The tangy Greek yogurt, blended with egg whites, vanilla whey protein, and a hint of low-fat cottage cheese, creates a smooth texture that perfectly complements the subtly sweet crust. Ideal as a satisfying yet indulgent dessert that fits neatly within your macro and calorie goals.

NUTRITION

359kcal
Protein
39.7g
Fat
16g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (113g)

2 Egg Whites (66g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/4 cup Almond Flour (28g)

1/2 tsp Vanilla Extract

Stevia to taste

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin to set the crust.

  • 2

    In a small bowl, combine the almond flour with a tiny drizzle of water or a few drops of stevia if desired to slightly bind the crust. Press this mixture firmly on the bottom of the prepared pan to form an even layer.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, egg whites, half scoop of vanilla whey protein powder, low-fat cottage cheese, vanilla extract, and stevia. Blend until smooth and creamy.

  • 4

    Pour the cheesecake filling over the almond flour crust, smoothing out the top.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges start to firm up and the center is slightly set. Avoid over-baking to maintain a creamy consistency.

  • 6

    Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to help the cheesecake firm up further.

  • 7

    Serve chilled and enjoy your light, protein-rich dessert!