Cottage Cheese Protein Cheesecake with Fresh Berries

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

Cottage Cheese Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Berries

A light and creamy cheesecake dessert that balances tangy cottage cheese with smooth Greek yogurt and a hint of sweet honey. Resting on a delicate walnut-date crust and crowned with fresh berries, this cheesecake offers a satisfying, low-fat treat that delivers a protein boost without compromising on indulgence.

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NUTRITION

621kcal
Protein
43g
Fat
28.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low-Fat Cottage Cheese

1/2 cup Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 large Egg White

1 tbsp Honey

1 oz Walnuts

2 Medjool Dates

1/2 cup Mixed Fresh Berries

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the crust by blending 1 oz walnuts and 2 pitted Medjool dates in a food processor until you achieve a sticky, crumbly mixture.

  • 3

    Press the mixture firmly into the base of a lined 6-inch springform pan to form an even layer. Place in the freezer while you prepare the filling.

  • 4

    In a blender or food processor, combine 3/4 cup low-fat cottage cheese, 1/2 cup nonfat Greek yogurt, 1 oz low-fat cream cheese, 1 egg white, and 1 tbsp honey. Blend until very smooth and creamy.

  • 5

    Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes, just until the edges set; the center will remain a bit soft.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 3 hours to firm up.

  • 8

    Before serving, top with 1/2 cup of fresh mixed berries for a burst of tangy sweetness.

Cottage Cheese Protein Cheesecake with Fresh Berries

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

Cottage Cheese Protein Cheesecake with Fresh Berries

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake with Fresh Berries

A light and creamy cheesecake dessert that balances tangy cottage cheese with smooth Greek yogurt and a hint of sweet honey. Resting on a delicate walnut-date crust and crowned with fresh berries, this cheesecake offers a satisfying, low-fat treat that delivers a protein boost without compromising on indulgence.

NUTRITION

621kcal
Protein
43g
Fat
28.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low-Fat Cottage Cheese

1/2 cup Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 large Egg White

1 tbsp Honey

1 oz Walnuts

2 Medjool Dates

1/2 cup Mixed Fresh Berries

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Prepare the crust by blending 1 oz walnuts and 2 pitted Medjool dates in a food processor until you achieve a sticky, crumbly mixture.

  • 3

    Press the mixture firmly into the base of a lined 6-inch springform pan to form an even layer. Place in the freezer while you prepare the filling.

  • 4

    In a blender or food processor, combine 3/4 cup low-fat cottage cheese, 1/2 cup nonfat Greek yogurt, 1 oz low-fat cream cheese, 1 egg white, and 1 tbsp honey. Blend until very smooth and creamy.

  • 5

    Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 18-20 minutes, just until the edges set; the center will remain a bit soft.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 3 hours to firm up.

  • 8

    Before serving, top with 1/2 cup of fresh mixed berries for a burst of tangy sweetness.