Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a tangy, protein-rich cheesecake that reimagines the classic dessert as a nutritious meal. Light yet satisfying, this cheesecake delivers a creamy texture with a subtly crunchy almond flour crust, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

497kcal
Protein
48g
Fat
16.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

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

2 Egg Whites (large eggs, approx. 66g total)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (4.2g)

1/4 cup Almond Flour (28g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking pan or ramekins.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, honey, and vanilla extract. Using an immersion blender or a traditional blender, blend until completely smooth and creamy.

  • 3

    Pour half of the cheesecake mixture into the prepared pan.

  • 4

    Sprinkle the almond flour evenly over the base to form a thin, crunchy crust.

  • 5

    Slowly pour the remaining cheesecake mixture over the almond flour layer, ensuring an even layer.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the center is just set. Avoid over-baking to maintain a soft, creamy texture.

  • 7

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

  • 8

    Serve chilled and enjoy your protein-packed treat!

Protein-Packed Greek Yogurt Cheesecake

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

Protein-Packed Greek Yogurt Cheesecake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake

Enjoy a tangy, protein-rich cheesecake that reimagines the classic dessert as a nutritious meal. Light yet satisfying, this cheesecake delivers a creamy texture with a subtly crunchy almond flour crust, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

497kcal
Protein
48g
Fat
16.1g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

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

2 Egg Whites (large eggs, approx. 66g total)

1 tbsp Honey (21g)

1 tsp Vanilla Extract (4.2g)

1/4 cup Almond Flour (28g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small baking pan or ramekins.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, honey, and vanilla extract. Using an immersion blender or a traditional blender, blend until completely smooth and creamy.

  • 3

    Pour half of the cheesecake mixture into the prepared pan.

  • 4

    Sprinkle the almond flour evenly over the base to form a thin, crunchy crust.

  • 5

    Slowly pour the remaining cheesecake mixture over the almond flour layer, ensuring an even layer.

  • 6

    Bake in the preheated oven for 25-30 minutes or until the center is just set. Avoid over-baking to maintain a soft, creamy texture.

  • 7

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

  • 8

    Serve chilled and enjoy your protein-packed treat!