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 light and protein-packed cheesecake with a crisp almond flour crust and a creamy filling made from nonfat Greek yogurt, low‐fat cottage cheese, and a touch of vanilla whey protein. A squeeze of lemon and a drizzle of honey elevate this dessert that’s both refreshing and satisfying.

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NUTRITION

437kcal
Protein
37.6g
Fat
22.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1/2 tablespoon Coconut Oil

2/3 cup Nonfat Greek Yogurt

1/3 cup Low-Fat Cottage Cheese

1/4 scoop Vanilla Whey Protein Powder

1 teaspoon Pure Honey

1 tablespoon Fresh Lemon Juice

1 teaspoon Vanilla Extract

1 packet Stevia

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PREPARATION

  • 1

    In a small bowl, combine almond flour and melted coconut oil. Stir until the mixture holds together; press firmly into the base of a small, lined springform pan to form an even crust.

  • 2

    In a blender or food processor, add nonfat Greek yogurt, low-fat cottage cheese, vanilla whey protein powder, sweetener, fresh lemon juice, and vanilla extract. Blend until completely smooth and creamy.

  • 3

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 4

    Drizzle the teaspoon of honey evenly over the top for a touch of natural sweetness.

  • 5

    Cover and refrigerate the cheesecake for at least 3-4 hours, or until set. For a firmer texture, chill overnight.

  • 6

    Slice and serve chilled. Enjoy your protein-packed, creamy dessert!

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 light and protein-packed cheesecake with a crisp almond flour crust and a creamy filling made from nonfat Greek yogurt, low‐fat cottage cheese, and a touch of vanilla whey protein. A squeeze of lemon and a drizzle of honey elevate this dessert that’s both refreshing and satisfying.

NUTRITION

437kcal
Protein
37.6g
Fat
22.5g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1/2 tablespoon Coconut Oil

2/3 cup Nonfat Greek Yogurt

1/3 cup Low-Fat Cottage Cheese

1/4 scoop Vanilla Whey Protein Powder

1 teaspoon Pure Honey

1 tablespoon Fresh Lemon Juice

1 teaspoon Vanilla Extract

1 packet Stevia

PREPARATION

  • 1

    In a small bowl, combine almond flour and melted coconut oil. Stir until the mixture holds together; press firmly into the base of a small, lined springform pan to form an even crust.

  • 2

    In a blender or food processor, add nonfat Greek yogurt, low-fat cottage cheese, vanilla whey protein powder, sweetener, fresh lemon juice, and vanilla extract. Blend until completely smooth and creamy.

  • 3

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 4

    Drizzle the teaspoon of honey evenly over the top for a touch of natural sweetness.

  • 5

    Cover and refrigerate the cheesecake for at least 3-4 hours, or until set. For a firmer texture, chill overnight.

  • 6

    Slice and serve chilled. Enjoy your protein-packed, creamy dessert!