Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A luxurious, no-bake protein cheesecake that offers a creamy, velvety texture with a delicate almond crust. Infused with vanilla and a hint of lemon, this dessert is light yet satisfying, perfect for those seeking a sweet treat that aligns with their protein and calorie goals.

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NUTRITION

349kcal
Protein
41.6g
Fat
11.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-Fat Greek Yogurt

100g Low-Fat Cottage Cheese

1 Egg White (33g)

20g Almond Flour

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    In a bowl, blend the non-fat Greek yogurt, low-fat cottage cheese, and egg white until smooth and creamy.

  • 2

    Add the vanilla extract and lemon juice to the mixture and stir until evenly incorporated.

  • 3

    In a separate small bowl, mix the almond flour with a tiny pinch of salt if desired, then press it evenly into the base of a small, lined springform pan to form the crust.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 3-4 hours until set, or overnight for best texture.

  • 6

    Slice and serve chilled, enjoying a silky dessert that perfectly balances protein and flavor.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

A luxurious, no-bake protein cheesecake that offers a creamy, velvety texture with a delicate almond crust. Infused with vanilla and a hint of lemon, this dessert is light yet satisfying, perfect for those seeking a sweet treat that aligns with their protein and calorie goals.

NUTRITION

349kcal
Protein
41.6g
Fat
11.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

200g Non-Fat Greek Yogurt

100g Low-Fat Cottage Cheese

1 Egg White (33g)

20g Almond Flour

1 tsp Vanilla Extract

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    In a bowl, blend the non-fat Greek yogurt, low-fat cottage cheese, and egg white until smooth and creamy.

  • 2

    Add the vanilla extract and lemon juice to the mixture and stir until evenly incorporated.

  • 3

    In a separate small bowl, mix the almond flour with a tiny pinch of salt if desired, then press it evenly into the base of a small, lined springform pan to form the crust.

  • 4

    Pour the creamy yogurt mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 3-4 hours until set, or overnight for best texture.

  • 6

    Slice and serve chilled, enjoying a silky dessert that perfectly balances protein and flavor.