Cottage Cheese Creamy High-Protein Cheesecake

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

Cottage Cheese Creamy High-Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Creamy High-Protein Cheesecake

Enjoy a velvety, high-protein cheesecake that’s both creamy and satisfying. This reimagined classic uses low-fat cottage cheese and Greek yogurt to deliver a luscious texture, balanced perfectly on an almond flour crust with a hint of vanilla and sweetness. It’s the perfect treat whether for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

438kcal
Protein
33.2g
Fat
27.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (≈110g)

1/4 cup nonfat Greek yogurt (≈70g)

1 large egg white (≈33g)

2 ounces Neufchatel cheese (≈56g)

1/4 cup almond flour (≈28g)

1/2 tablespoon melted coconut oil (≈7g)

1 teaspoon vanilla extract

1 teaspoon sweetener (Stevia or Erythritol)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or individual baking dish.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Press the mixture firmly into the bottom of the dish to form a uniform crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, egg white, Neufchatel cheese, vanilla extract, and sweetener. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing the top evenly.

  • 5

    Bake for 20-25 minutes or until the center is set and slightly jiggly. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours before serving for best texture and flavor.

Cottage Cheese Creamy High-Protein Cheesecake

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

Cottage Cheese Creamy High-Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Creamy High-Protein Cheesecake

Enjoy a velvety, high-protein cheesecake that’s both creamy and satisfying. This reimagined classic uses low-fat cottage cheese and Greek yogurt to deliver a luscious texture, balanced perfectly on an almond flour crust with a hint of vanilla and sweetness. It’s the perfect treat whether for breakfast, lunch, or dinner.

NUTRITION

438kcal
Protein
33.2g
Fat
27.1g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup low-fat cottage cheese (≈110g)

1/4 cup nonfat Greek yogurt (≈70g)

1 large egg white (≈33g)

2 ounces Neufchatel cheese (≈56g)

1/4 cup almond flour (≈28g)

1/2 tablespoon melted coconut oil (≈7g)

1 teaspoon vanilla extract

1 teaspoon sweetener (Stevia or Erythritol)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or individual baking dish.

  • 2

    In a small bowl, combine the almond flour and melted coconut oil. Press the mixture firmly into the bottom of the dish to form a uniform crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, egg white, Neufchatel cheese, vanilla extract, and sweetener. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared almond flour crust, smoothing the top evenly.

  • 5

    Bake for 20-25 minutes or until the center is set and slightly jiggly. Avoid overbaking to maintain a creamy texture.

  • 6

    Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours before serving for best texture and flavor.