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

Enjoy a smooth, indulgent no-bake cheesecake that pairs creamy nonfat Greek yogurt with a hint of tang from low-fat cottage cheese and a touch of natural sweetness from honey. This dessert is accentuated with a delicate almond flour crust and a light almond butter swirl, finished with a sprinkle of chia seeds for an extra nutrient boost.

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NUTRITION

493kcal
Protein
40.9g
Fat
22.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (75g)

2 tsp Honey (14g)

1/2 tbsp Almond Butter (7g)

2 tsp Chia Seeds (10g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny drizzle of water (or a few drops of honey if preferred) to bind it slightly. Press the mixture evenly into the base of your serving dish or mini cheesecake mold to form a crust layer.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, and honey until the mixture is completely smooth and well-combined.

  • 3

    Pour the creamy filling over the prepared almond flour crust, smoothing the surface with a spatula.

  • 4

    Drizzle the almond butter over the top and use a toothpick or skewer to create a marbled effect by gently swirling it into the filling.

  • 5

    Sprinkle chia seeds evenly across the surface for a subtle crunch and extra nutrients.

  • 6

    Refrigerate the cheesecake for at least 3-4 hours or overnight, allowing it to set properly.

  • 7

    Slice and serve chilled. Enjoy a refreshing dessert that’s both indulgent and protein-packed!

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

Enjoy a smooth, indulgent no-bake cheesecake that pairs creamy nonfat Greek yogurt with a hint of tang from low-fat cottage cheese and a touch of natural sweetness from honey. This dessert is accentuated with a delicate almond flour crust and a light almond butter swirl, finished with a sprinkle of chia seeds for an extra nutrient boost.

NUTRITION

493kcal
Protein
40.9g
Fat
22.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (75g)

2 tsp Honey (14g)

1/2 tbsp Almond Butter (7g)

2 tsp Chia Seeds (10g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny drizzle of water (or a few drops of honey if preferred) to bind it slightly. Press the mixture evenly into the base of your serving dish or mini cheesecake mold to form a crust layer.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, and honey until the mixture is completely smooth and well-combined.

  • 3

    Pour the creamy filling over the prepared almond flour crust, smoothing the surface with a spatula.

  • 4

    Drizzle the almond butter over the top and use a toothpick or skewer to create a marbled effect by gently swirling it into the filling.

  • 5

    Sprinkle chia seeds evenly across the surface for a subtle crunch and extra nutrients.

  • 6

    Refrigerate the cheesecake for at least 3-4 hours or overnight, allowing it to set properly.

  • 7

    Slice and serve chilled. Enjoy a refreshing dessert that’s both indulgent and protein-packed!