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

Indulge in a light yet satisfying cheesecake that balances creamy textures with a protein boost. This guilt-free dessert marries non-fat Greek yogurt, low-fat cottage cheese, egg whites, and a touch of vanilla protein powder for a silky filling atop a crisp graham cracker crust, finished with a drizzle of honey for natural sweetness.

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NUTRITION

508kcal
Protein
59.2g
Fat
7.1g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

2 large Egg Whites

1/2 scoop Vanilla Protein Powder

1 tablespoon Honey

1 ounce Graham Cracker Crust (crushed graham crackers)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cottage cheese, egg whites, vanilla protein powder, and honey. Blend until the mixture is completely smooth and creamy.

  • 3

    Place the crushed graham crackers evenly in the bottom of a small, springform pan or pie dish. Press the crumbs firmly to create an even layer for the crust.

  • 4

    Pour the blended cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges are set and the center slightly jiggles.

  • 6

    Remove from oven and allow the cheesecake to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

  • 7

    Slice and enjoy your protein-packed, creamy cheesecake 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

Indulge in a light yet satisfying cheesecake that balances creamy textures with a protein boost. This guilt-free dessert marries non-fat Greek yogurt, low-fat cottage cheese, egg whites, and a touch of vanilla protein powder for a silky filling atop a crisp graham cracker crust, finished with a drizzle of honey for natural sweetness.

NUTRITION

508kcal
Protein
59.2g
Fat
7.1g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

2 large Egg Whites

1/2 scoop Vanilla Protein Powder

1 tablespoon Honey

1 ounce Graham Cracker Crust (crushed graham crackers)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cottage cheese, egg whites, vanilla protein powder, and honey. Blend until the mixture is completely smooth and creamy.

  • 3

    Place the crushed graham crackers evenly in the bottom of a small, springform pan or pie dish. Press the crumbs firmly to create an even layer for the crust.

  • 4

    Pour the blended cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges are set and the center slightly jiggles.

  • 6

    Remove from oven and allow the cheesecake to cool to room temperature. Chill in the refrigerator for at least 2 hours before serving.

  • 7

    Slice and enjoy your protein-packed, creamy cheesecake dessert.