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

Enjoy a luxurious, creamy cheesecake that blends the rich flavors of full-fat Greek yogurt with the subtle tanginess of low‐fat cottage cheese, all set atop a delicate almond flour crust with a hint of honey. This dessert offers a satisfying, protein-packed treat with a smooth, velvety texture that's perfect for indulging without derailing your nutritional goals.

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NUTRITION

764kcal
Protein
59g
Fat
39g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

2 cups Full-Fat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1/3 cup Almond Flour (sifted)

1 tbsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a bowl, combine the full-fat Greek yogurt and low-fat cottage cheese. Whisk until the mixture is completely smooth and creamy.

  • 3

    For the crust, mix the almond flour with the honey until the mixture forms a cohesive, crumbly base.

  • 4

    Press the almond flour mixture firmly and evenly into the bottom of a small, springform or pie pan to form the crust.

  • 5

    Pour the creamy yogurt and cottage cheese filling over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the edges begin to set and a slight jiggle remains in the center.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 3 hours to fully set.

  • 8

    Serve chilled and enjoy your protein-packed, creamy cheesecake.

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

Enjoy a luxurious, creamy cheesecake that blends the rich flavors of full-fat Greek yogurt with the subtle tanginess of low‐fat cottage cheese, all set atop a delicate almond flour crust with a hint of honey. This dessert offers a satisfying, protein-packed treat with a smooth, velvety texture that's perfect for indulging without derailing your nutritional goals.

NUTRITION

764kcal
Protein
59g
Fat
39g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

2 cups Full-Fat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1/3 cup Almond Flour (sifted)

1 tbsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a bowl, combine the full-fat Greek yogurt and low-fat cottage cheese. Whisk until the mixture is completely smooth and creamy.

  • 3

    For the crust, mix the almond flour with the honey until the mixture forms a cohesive, crumbly base.

  • 4

    Press the almond flour mixture firmly and evenly into the bottom of a small, springform or pie pan to form the crust.

  • 5

    Pour the creamy yogurt and cottage cheese filling over the crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until the edges begin to set and a slight jiggle remains in the center.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 3 hours to fully set.

  • 8

    Serve chilled and enjoy your protein-packed, creamy cheesecake.