Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a velvety, protein-packed cheesecake perfect for any meal. This light yet satisfying cheesecake combines tangy nonfat Greek yogurt, low-fat cottage cheese, egg whites, and a hint of vanilla whey protein, all atop a delicate almond flour crust. Ideal for clean eating, it brings a nutritious twist to a classic dessert, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

480kcal
Protein
57g
Fat
17.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (85g)

2 Egg Whites (66g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Almond Flour (28g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or line it with parchment paper.

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt, Low-Fat Cottage Cheese, and Egg Whites. Blend until smooth.

  • 3

    Add the Vanilla Whey Protein Powder to the mixture and stir until fully incorporated.

  • 4

    In a separate bowl, prepare the almond flour crust by pressing the Almond Flour evenly onto the bottom of the pan.

  • 5

    Pour the creamy filling over the almond flour crust. Use a spatula to smooth the top.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the edges are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a velvety, protein-packed cheesecake perfect for any meal. This light yet satisfying cheesecake combines tangy nonfat Greek yogurt, low-fat cottage cheese, egg whites, and a hint of vanilla whey protein, all atop a delicate almond flour crust. Ideal for clean eating, it brings a nutritious twist to a classic dessert, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

480kcal
Protein
57g
Fat
17.1g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (85g)

2 Egg Whites (66g)

0.5 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Almond Flour (28g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or line it with parchment paper.

  • 2

    In a mixing bowl, combine the Nonfat Greek Yogurt, Low-Fat Cottage Cheese, and Egg Whites. Blend until smooth.

  • 3

    Add the Vanilla Whey Protein Powder to the mixture and stir until fully incorporated.

  • 4

    In a separate bowl, prepare the almond flour crust by pressing the Almond Flour evenly onto the bottom of the pan.

  • 5

    Pour the creamy filling over the almond flour crust. Use a spatula to smooth the top.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the edges are set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.