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 light yet indulgent cheesecake that packs a protein punch! This dessert features a delicate almond flour crust paired with a creamy blend of nonfat Greek yogurt, whey protein, egg whites, and a touch of low-fat cottage cheese. Enhanced with a splash of lemon juice and vanilla extract, this cheesecake satisfies your sweet tooth while keeping your macros in check.

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NUTRITION

365kcal
Protein
55.2g
Fat
9.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

15 grams Almond Flour

120 grams Nonfat Greek Yogurt

30 grams Whey Protein Isolate

2 Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 tablespoon Lemon Juice

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a pinch of sweetener if desired and press it evenly into the base of a small, springform or ramekin dish to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, egg whites, low-fat cottage cheese, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free 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 light yet indulgent cheesecake that packs a protein punch! This dessert features a delicate almond flour crust paired with a creamy blend of nonfat Greek yogurt, whey protein, egg whites, and a touch of low-fat cottage cheese. Enhanced with a splash of lemon juice and vanilla extract, this cheesecake satisfies your sweet tooth while keeping your macros in check.

NUTRITION

365kcal
Protein
55.2g
Fat
9.1g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

15 grams Almond Flour

120 grams Nonfat Greek Yogurt

30 grams Whey Protein Isolate

2 Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 tablespoon Lemon Juice

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Mix the almond flour with a pinch of sweetener if desired and press it evenly into the base of a small, springform or ramekin dish to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, egg whites, low-fat cottage cheese, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy.

  • 4

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

  • 5

    Bake the cheesecake in the preheated oven for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 6

    Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to fully set.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free dessert!