Creamy Cottage Cheese Protein Cheesecake with Almond Crust

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

Creamy Cottage Cheese Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake with Almond Crust

Enjoy a light, protein-packed cheesecake featuring a smooth, tangy cottage cheese filling and a nutty almond crust. This dessert delivers creamy indulgence with a hint of honey and a crisp almond topping, perfect for a satisfying, healthier treat.

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NUTRITION

491kcal
Protein
31.5g
Fat
25g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup low-fat cottage cheese

1/8 cup nonfat Greek yogurt

20 grams almond flour

1 teaspoon coconut oil

1 tablespoon honey

0.5 ounce chopped almonds

1/4 teaspoon vanilla extract

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warmed crust, or simply use a chilled pan for a no-bake version.

  • 2

    In a small bowl, combine the almond flour and coconut oil. Mix until the almond flour is moistened. Press this mixture firmly into the bottom of a small, lined springform or ramekin dish to form the crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, honey, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Sprinkle the chopped almonds evenly over the top for a delightful crunch.

  • 6

    Refrigerate the cheesecake for at least 3 hours (or overnight) to allow it to set properly. Enjoy chilled as a refreshing dessert.

Creamy Cottage Cheese Protein Cheesecake with Almond Crust

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

Creamy Cottage Cheese Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake with Almond Crust

Enjoy a light, protein-packed cheesecake featuring a smooth, tangy cottage cheese filling and a nutty almond crust. This dessert delivers creamy indulgence with a hint of honey and a crisp almond topping, perfect for a satisfying, healthier treat.

NUTRITION

491kcal
Protein
31.5g
Fat
25g
Carbs
32.8g

SERVINGS

1 serving

INGREDIENTS

3/4 cup low-fat cottage cheese

1/8 cup nonfat Greek yogurt

20 grams almond flour

1 teaspoon coconut oil

1 tablespoon honey

0.5 ounce chopped almonds

1/4 teaspoon vanilla extract

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly warmed crust, or simply use a chilled pan for a no-bake version.

  • 2

    In a small bowl, combine the almond flour and coconut oil. Mix until the almond flour is moistened. Press this mixture firmly into the bottom of a small, lined springform or ramekin dish to form the crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, honey, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Sprinkle the chopped almonds evenly over the top for a delightful crunch.

  • 6

    Refrigerate the cheesecake for at least 3 hours (or overnight) to allow it to set properly. Enjoy chilled as a refreshing dessert.