Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, protein-rich cheesecake that satisfies your sweet tooth without the guilt. Creamy nonfat Greek yogurt and fat-free cottage cheese blend with a touch of whey protein for a silky filling atop a simple graham cracker crust, finished with a delicate drizzle of honey and a hint of butter for extra richness.

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NUTRITION

349kcal
Protein
43g
Fat
5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/3 cup Fat-Free Cottage Cheese

1/2 scoop Whey Protein Isolate (Unflavored)

1/8 cup Graham Cracker Crumbs

1/2 tsp Unsalted Butter

2 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, combine the graham cracker crumbs with melted butter. Press the mixture firmly into the base of your prepared pan to form an even crust.

  • 3

    In a separate bowl, blend together the nonfat Greek yogurt, fat-free cottage cheese, and whey protein isolate until smooth and fully combined. Taste and adjust sweetness if desired using a small amount of honey.

  • 4

    Pour the filling mixture over the crust, smoothing the top with a spatula. Drizzle the remaining honey evenly on top for a glossy finish.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and a slight puff appears in the center. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and allow the cheesecake to cool completely in the pan before transferring it to the fridge. Chill for at least 2 hours to firm up before serving.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light, protein-rich cheesecake that satisfies your sweet tooth without the guilt. Creamy nonfat Greek yogurt and fat-free cottage cheese blend with a touch of whey protein for a silky filling atop a simple graham cracker crust, finished with a delicate drizzle of honey and a hint of butter for extra richness.

NUTRITION

349kcal
Protein
43g
Fat
5g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/3 cup Fat-Free Cottage Cheese

1/2 scoop Whey Protein Isolate (Unflavored)

1/8 cup Graham Cracker Crumbs

1/2 tsp Unsalted Butter

2 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin.

  • 2

    In a small bowl, combine the graham cracker crumbs with melted butter. Press the mixture firmly into the base of your prepared pan to form an even crust.

  • 3

    In a separate bowl, blend together the nonfat Greek yogurt, fat-free cottage cheese, and whey protein isolate until smooth and fully combined. Taste and adjust sweetness if desired using a small amount of honey.

  • 4

    Pour the filling mixture over the crust, smoothing the top with a spatula. Drizzle the remaining honey evenly on top for a glossy finish.

  • 5

    Bake in the preheated oven for 18-20 minutes, or until the edges are set and a slight puff appears in the center. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and allow the cheesecake to cool completely in the pan before transferring it to the fridge. Chill for at least 2 hours to firm up before serving.