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

Enjoy a creamy, high-protein cheesecake that blends the tang of nonfat Greek yogurt with the smooth texture of fat-free cottage cheese and the subtle vanilla flavor of whey protein. Set on a light almond flour crust and sweetened naturally with a touch of honey and coconut oil, this dessert is an indulgent treat without compromising your macro goals.

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NUTRITION

545kcal
Protein
65.5g
Fat
20.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/3 cup Fat-Free Cottage Cheese

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

1/4 cup Almond Flour

1 tsp Coconut Oil

1 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, combine the almond flour with the coconut oil and honey. Mix until a crumbly dough forms. Press this mixture firmly into the bottom of the pan to form an even base.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, fat-free cottage cheese, vanilla whey protein isolate, and egg white. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving to allow it to firm up.

  • 7

    Slice and serve chilled, enjoying a delicious, high-protein 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

Enjoy a creamy, high-protein cheesecake that blends the tang of nonfat Greek yogurt with the smooth texture of fat-free cottage cheese and the subtle vanilla flavor of whey protein. Set on a light almond flour crust and sweetened naturally with a touch of honey and coconut oil, this dessert is an indulgent treat without compromising your macro goals.

NUTRITION

545kcal
Protein
65.5g
Fat
20.1g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/3 cup Fat-Free Cottage Cheese

1 scoop Vanilla Whey Protein Isolate

1 large Egg White

1/4 cup Almond Flour

1 tsp Coconut Oil

1 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, combine the almond flour with the coconut oil and honey. Mix until a crumbly dough forms. Press this mixture firmly into the bottom of the pan to form an even base.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, fat-free cottage cheese, vanilla whey protein isolate, and egg white. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Remove from the oven and let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving to allow it to firm up.

  • 7

    Slice and serve chilled, enjoying a delicious, high-protein dessert.