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

Indulge in a lighter-than-traditional cheesecake that melds creamy Greek yogurt, low‐fat cottage cheese, and cream cheese for a protein-packed dessert with a satisfying almond flour crust. Enhanced with a touch of honey and aromatic vanilla and lemon zest, this cheesecake offers a delicate balance of tanginess and sweetness, making it the perfect guilt-free treat.

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NUTRITION

448kcal
Protein
51.4g
Fat
14.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 tsp Vanilla Extract

Pinch of Lemon Zest

1/2 tbsp Honey

1/2 tsp Almond Butter

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small round springform pan or ramekin.

  • 2

    In a medium bowl, blend together the nonfat Greek yogurt, low-fat cottage cheese, low-fat cream cheese, and egg white until smooth and creamy. A food processor or blender works well for a perfectly silked mixture.

  • 3

    Stir in the vanilla extract and lemon zest to infuse the filling with aromatic flavor.

  • 4

    In a separate bowl, combine the almond flour with half the filling mixture (set aside a small portion if desired for topping) to create a slightly sticky base. Press this evenly into the bottom of your prepared pan to form the crust.

  • 5

    Pour the remaining cheesecake filling over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the edges are slightly set and the center still has a gentle wobble.

  • 7

    Remove from the oven and allow to cool at room temperature for 15 minutes. Drizzle the honey over the top and delicately swirl in the almond butter with a toothpick for a marbled effect.

  • 8

    Refrigerate for at least 2 hours before serving to firm up the cheesecake. Enjoy this protein-packed twist on a classic dessert!

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

Indulge in a lighter-than-traditional cheesecake that melds creamy Greek yogurt, low‐fat cottage cheese, and cream cheese for a protein-packed dessert with a satisfying almond flour crust. Enhanced with a touch of honey and aromatic vanilla and lemon zest, this cheesecake offers a delicate balance of tanginess and sweetness, making it the perfect guilt-free treat.

NUTRITION

448kcal
Protein
51.4g
Fat
14.4g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/4 cup Almond Flour (28g)

1/2 tsp Vanilla Extract

Pinch of Lemon Zest

1/2 tbsp Honey

1/2 tsp Almond Butter

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small round springform pan or ramekin.

  • 2

    In a medium bowl, blend together the nonfat Greek yogurt, low-fat cottage cheese, low-fat cream cheese, and egg white until smooth and creamy. A food processor or blender works well for a perfectly silked mixture.

  • 3

    Stir in the vanilla extract and lemon zest to infuse the filling with aromatic flavor.

  • 4

    In a separate bowl, combine the almond flour with half the filling mixture (set aside a small portion if desired for topping) to create a slightly sticky base. Press this evenly into the bottom of your prepared pan to form the crust.

  • 5

    Pour the remaining cheesecake filling over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the edges are slightly set and the center still has a gentle wobble.

  • 7

    Remove from the oven and allow to cool at room temperature for 15 minutes. Drizzle the honey over the top and delicately swirl in the almond butter with a toothpick for a marbled effect.

  • 8

    Refrigerate for at least 2 hours before serving to firm up the cheesecake. Enjoy this protein-packed twist on a classic dessert!