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

A lighter twist on traditional cheesecake, blending nonfat Greek yogurt, low‐fat cottage cheese, egg whites, and a hint of vanilla whey protein for an indulgent yet nutritious treat. Enhanced with a delicate graham cracker crust and a topping of fresh blueberries with a splash of lemon juice, this dessert offers a creamy texture and a bright finish that’s both satisfying and muscle-friendly.

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NUTRITION

332kcal
Protein
43.4g
Fat
3.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (~120g)

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

2 large Egg Whites (~66g)

1/2 scoop Vanilla Whey Protein Powder (~15g)

2 tbsp Graham Cracker Crumbs (~14g total)

1/4 cup Blueberries (~37g)

1 tbsp Lemon Juice (~15g)

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PREPARATION

  • 1

    Preheat the oven to 350°F if using a quick-bake method for the crust, or prepare a mini springform pan for a no-bake version.

  • 2

    In a small bowl, combine the graham cracker crumbs with a teaspoon of water (if desired) to help them stick together, then press the mixture evenly into the bottom of your pan to form the crust.

  • 3

    In a high-speed blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla whey protein powder until smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Drizzle the lemon juice evenly over the mixture, then gently swirl in the blueberries across the surface.

  • 6

    For a baked version, place the cheesecake in the preheated oven and bake for about 18-20 minutes until the edges are slightly set but the center remains soft. For a no-bake version, chill the cheesecake in the refrigerator for at least 4 hours until firm.

  • 7

    Allow the cheesecake to cool slightly before serving. Enjoy your protein-packed dessert that perfectly balances creamy indulgence and nutritional benefits!

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

A lighter twist on traditional cheesecake, blending nonfat Greek yogurt, low‐fat cottage cheese, egg whites, and a hint of vanilla whey protein for an indulgent yet nutritious treat. Enhanced with a delicate graham cracker crust and a topping of fresh blueberries with a splash of lemon juice, this dessert offers a creamy texture and a bright finish that’s both satisfying and muscle-friendly.

NUTRITION

332kcal
Protein
43.4g
Fat
3.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (~120g)

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

2 large Egg Whites (~66g)

1/2 scoop Vanilla Whey Protein Powder (~15g)

2 tbsp Graham Cracker Crumbs (~14g total)

1/4 cup Blueberries (~37g)

1 tbsp Lemon Juice (~15g)

PREPARATION

  • 1

    Preheat the oven to 350°F if using a quick-bake method for the crust, or prepare a mini springform pan for a no-bake version.

  • 2

    In a small bowl, combine the graham cracker crumbs with a teaspoon of water (if desired) to help them stick together, then press the mixture evenly into the bottom of your pan to form the crust.

  • 3

    In a high-speed blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla whey protein powder until smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Drizzle the lemon juice evenly over the mixture, then gently swirl in the blueberries across the surface.

  • 6

    For a baked version, place the cheesecake in the preheated oven and bake for about 18-20 minutes until the edges are slightly set but the center remains soft. For a no-bake version, chill the cheesecake in the refrigerator for at least 4 hours until firm.

  • 7

    Allow the cheesecake to cool slightly before serving. Enjoy your protein-packed dessert that perfectly balances creamy indulgence and nutritional benefits!