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

Savor a luscious, protein-packed cheesecake that blends the tang of Greek yogurt with the creaminess of low-fat cream cheese, accented by a subtle honey-sweetened crust of almond flour and butter. This dessert offers a velvety texture, bright notes of vanilla and lemon zest, and a nutritional balance that complements a health-conscious lifestyle.

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NUTRITION

706kcal
Protein
49g
Fat
41g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tbsp Unsalted Butter (14g)

1 cup Non-Fat Greek Yogurt (245g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (15g)

2 oz Low-Fat Cream Cheese (56g)

1 tbsp Honey (21g)

1/2 tsp Vanilla Extract (2.5g)

1 tsp Lemon Zest (2g)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Mix until a crumbly dough forms.

  • 3

    Press the dough firmly into the base of a lightly greased 6-inch springform pan to form an even crust.

  • 4

    In a blender or food processor, blend the non-fat Greek yogurt, low-fat cottage cheese, vanilla whey protein powder, and low-fat cream cheese until smooth and creamy.

  • 5

    Add the honey, vanilla extract, and lemon zest to the mixture. Blend briefly to incorporate all the flavors evenly.

  • 6

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

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.

  • 8

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.

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

Savor a luscious, protein-packed cheesecake that blends the tang of Greek yogurt with the creaminess of low-fat cream cheese, accented by a subtle honey-sweetened crust of almond flour and butter. This dessert offers a velvety texture, bright notes of vanilla and lemon zest, and a nutritional balance that complements a health-conscious lifestyle.

NUTRITION

706kcal
Protein
49g
Fat
41g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tbsp Unsalted Butter (14g)

1 cup Non-Fat Greek Yogurt (245g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (15g)

2 oz Low-Fat Cream Cheese (56g)

1 tbsp Honey (21g)

1/2 tsp Vanilla Extract (2.5g)

1 tsp Lemon Zest (2g)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and melted unsalted butter. Mix until a crumbly dough forms.

  • 3

    Press the dough firmly into the base of a lightly greased 6-inch springform pan to form an even crust.

  • 4

    In a blender or food processor, blend the non-fat Greek yogurt, low-fat cottage cheese, vanilla whey protein powder, and low-fat cream cheese until smooth and creamy.

  • 5

    Add the honey, vanilla extract, and lemon zest to the mixture. Blend briefly to incorporate all the flavors evenly.

  • 6

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

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.

  • 8

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.