Cottage Cheese Protein Cheesecake

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

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Enjoy a silky, refreshing cheesecake that combines the creamy tang of low‐fat cottage cheese, a boost of vanilla whey protein, and a burst of citrus from lemon juice. This no-bake dessert is set atop a lightly sweet graham cracker crumb base, offering a delicious treat that satisfies your sweet tooth while aligning with your nutritional goals.

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NUTRITION

350kcal
Protein
39.1g
Fat
6.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low-Fat Cottage Cheese

1/2 scoop Vanilla Whey Protein Isolate

1 large Egg White

1/4 cup Graham Cracker Crumbs

1 tsp Fresh Lemon Juice

1/2 tsp Vanilla Extract

Monk Fruit Sweetener to taste

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PREPARATION

  • 1

    Preheat a small dish or pan if using a slight warm-set method, or prepare a mold for a chilled cheesecake.

  • 2

    In a bowl, mix the graham cracker crumbs thoroughly and press them into the base of your serving dish to form an even crust layer.

  • 3

    In a blender or food processor, combine low-fat cottage cheese, vanilla whey protein isolate, egg white, lemon juice, vanilla extract, and a pinch of monk fruit sweetener. Blend until the mixture is smooth and creamy.

  • 4

    Taste and adjust sweetness if necessary, then pour the mixture over the prepared crumb crust, ensuring an even layer.

  • 5

    Cover and refrigerate for at least 3-4 hours, or overnight, until the cheesecake sets firmly.

  • 6

    Slice into portions and serve chilled for a refreshing, protein-packed dessert.

Cottage Cheese Protein Cheesecake

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

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Enjoy a silky, refreshing cheesecake that combines the creamy tang of low‐fat cottage cheese, a boost of vanilla whey protein, and a burst of citrus from lemon juice. This no-bake dessert is set atop a lightly sweet graham cracker crumb base, offering a delicious treat that satisfies your sweet tooth while aligning with your nutritional goals.

NUTRITION

350kcal
Protein
39.1g
Fat
6.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Low-Fat Cottage Cheese

1/2 scoop Vanilla Whey Protein Isolate

1 large Egg White

1/4 cup Graham Cracker Crumbs

1 tsp Fresh Lemon Juice

1/2 tsp Vanilla Extract

Monk Fruit Sweetener to taste

PREPARATION

  • 1

    Preheat a small dish or pan if using a slight warm-set method, or prepare a mold for a chilled cheesecake.

  • 2

    In a bowl, mix the graham cracker crumbs thoroughly and press them into the base of your serving dish to form an even crust layer.

  • 3

    In a blender or food processor, combine low-fat cottage cheese, vanilla whey protein isolate, egg white, lemon juice, vanilla extract, and a pinch of monk fruit sweetener. Blend until the mixture is smooth and creamy.

  • 4

    Taste and adjust sweetness if necessary, then pour the mixture over the prepared crumb crust, ensuring an even layer.

  • 5

    Cover and refrigerate for at least 3-4 hours, or overnight, until the cheesecake sets firmly.

  • 6

    Slice into portions and serve chilled for a refreshing, protein-packed dessert.