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

A light, creamy cheesecake that combines nonfat Greek yogurt, low-fat cottage cheese, and a touch of vanilla whey protein for an indulgent yet health-conscious dessert. This cheesecake features a delicate graham cracker crust enhanced with a hint of honey and vanilla, chilled to perfection for a dessert that's as satisfying as it is nutritious.

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NUTRITION

324kcal
Protein
37.5g
Fat
5.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

1/2 scoop Vanilla Whey Protein Isolate (~15g)

2 teaspoons Honey

20g Graham Cracker Crumbs

1/2 teaspoon Unsalted Butter

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, half scoop of vanilla whey protein isolate, 1 teaspoon of honey, and vanilla extract. Whisk until the mixture is smooth and uniformly blended.

  • 2

    In a separate small bowl, mix together the graham cracker crumbs with the melted unsalted butter until the crumbs are moistened and can hold together when pressed.

  • 3

    Press the graham cracker mixture firmly into the bottom of a small, springform pan or individual serving ramekins to form an even crust layer.

  • 4

    Pour the yogurt-cottage cheese filling over the crust, smoothing the top with a spatula.

  • 5

    Drizzle the remaining teaspoon of honey evenly over the top for a subtle sweetness and extra shine.

  • 6

    Cover and chill in the refrigerator for at least 4 hours, or overnight, until the cheesecake is set.

  • 7

    Serve chilled and enjoy this creamy, protein-packed 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

A light, creamy cheesecake that combines nonfat Greek yogurt, low-fat cottage cheese, and a touch of vanilla whey protein for an indulgent yet health-conscious dessert. This cheesecake features a delicate graham cracker crust enhanced with a hint of honey and vanilla, chilled to perfection for a dessert that's as satisfying as it is nutritious.

NUTRITION

324kcal
Protein
37.5g
Fat
5.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

1/2 scoop Vanilla Whey Protein Isolate (~15g)

2 teaspoons Honey

20g Graham Cracker Crumbs

1/2 teaspoon Unsalted Butter

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, half scoop of vanilla whey protein isolate, 1 teaspoon of honey, and vanilla extract. Whisk until the mixture is smooth and uniformly blended.

  • 2

    In a separate small bowl, mix together the graham cracker crumbs with the melted unsalted butter until the crumbs are moistened and can hold together when pressed.

  • 3

    Press the graham cracker mixture firmly into the bottom of a small, springform pan or individual serving ramekins to form an even crust layer.

  • 4

    Pour the yogurt-cottage cheese filling over the crust, smoothing the top with a spatula.

  • 5

    Drizzle the remaining teaspoon of honey evenly over the top for a subtle sweetness and extra shine.

  • 6

    Cover and chill in the refrigerator for at least 4 hours, or overnight, until the cheesecake is set.

  • 7

    Serve chilled and enjoy this creamy, protein-packed dessert.