Protein-Rich Greek Yogurt Cheesecake

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

Protein-Rich Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake

Enjoy a light yet satisfying twist on traditional cheesecake that’s packed with protein. This creamy Greek yogurt cheesecake blends nonfat Greek yogurt, low-fat cottage cheese, and a whole egg with a touch of honey and vibrant lemon zest, all nestled on a crunchy almond flour crust. Perfectly balanced for a breakfast, lunch, or dinner option that hits your macros and leaves you feeling energized.

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NUTRITION

497kcal
Protein
38g
Fat
21g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

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

1 large Egg (50g)

1 tbsp Honey (21g)

1/4 cup Almond Flour (28g)

1 tsp Lemon Juice (5g)

1 tsp Vanilla Extract (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly greasing it or lining with parchment paper.

  • 2

    In a bowl, combine the almond flour with a tiny pinch of salt (optional) and press it evenly into the base of the pan to form the crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cottage cheese, egg, honey, lemon juice, and vanilla extract until smooth and creamy.

  • 4

    Pour the creamy mixture onto the almond flour crust, smoothing out the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to fully set the cheesecake.

  • 7

    Slice and enjoy your protein-rich cheesecake as a satisfying meal any time of day.

Protein-Rich Greek Yogurt Cheesecake

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

Protein-Rich Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake

Enjoy a light yet satisfying twist on traditional cheesecake that’s packed with protein. This creamy Greek yogurt cheesecake blends nonfat Greek yogurt, low-fat cottage cheese, and a whole egg with a touch of honey and vibrant lemon zest, all nestled on a crunchy almond flour crust. Perfectly balanced for a breakfast, lunch, or dinner option that hits your macros and leaves you feeling energized.

NUTRITION

497kcal
Protein
38g
Fat
21g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

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

1 large Egg (50g)

1 tbsp Honey (21g)

1/4 cup Almond Flour (28g)

1 tsp Lemon Juice (5g)

1 tsp Vanilla Extract (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly greasing it or lining with parchment paper.

  • 2

    In a bowl, combine the almond flour with a tiny pinch of salt (optional) and press it evenly into the base of the pan to form the crust.

  • 3

    In a blender or food processor, blend together the nonfat Greek yogurt, low-fat cottage cheese, egg, honey, lemon juice, and vanilla extract until smooth and creamy.

  • 4

    Pour the creamy mixture onto the almond flour crust, smoothing out the top with a spatula.

  • 5

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

  • 6

    Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours before serving to fully set the cheesecake.

  • 7

    Slice and enjoy your protein-rich cheesecake as a satisfying meal any time of day.