Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a lighter twist on traditional cheesecake with a protein-packed filling featuring nonfat Greek yogurt, egg whites, and a touch of cottage cheese for creaminess. Resting on a crisp graham cracker crumb base and lightly sweetened with honey, this cheesecake offers a balanced blend of tangy, sweet, and nutty flavors perfect for a nutritious treat.

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NUTRITION

414kcal
Protein
44g
Fat
7.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 large Egg Whites (approx. 120g)

1/4 cup Nonfat Cottage Cheese (60g)

0.5 oz Graham Cracker Crumbs (14g)

1 tbsp Honey (21g)

0.5 tbsp Almond Butter (8g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a bowl, combine the nonfat Greek yogurt, egg whites, and nonfat cottage cheese. Whisk until the mixture is smooth and well incorporated.

  • 3

    Stir in the honey and almond butter, ensuring an even distribution of sweetness and creaminess throughout the filling.

  • 4

    Press the graham cracker crumbs into the base of a small, oven-safe springform pan to form a compact and even crust.

  • 5

    Pour the yogurt mixture over the crumb base, smoothing the top with a spatula.

  • 6

    Bake the cheesecake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight wobble.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature.

  • 8

    Refrigerate for at least 2 hours before serving to help the cheesecake firm up.

  • 9

    Slice and enjoy this protein-packed dessert as a nutritious treat.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Enjoy a lighter twist on traditional cheesecake with a protein-packed filling featuring nonfat Greek yogurt, egg whites, and a touch of cottage cheese for creaminess. Resting on a crisp graham cracker crumb base and lightly sweetened with honey, this cheesecake offers a balanced blend of tangy, sweet, and nutty flavors perfect for a nutritious treat.

NUTRITION

414kcal
Protein
44g
Fat
7.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 large Egg Whites (approx. 120g)

1/4 cup Nonfat Cottage Cheese (60g)

0.5 oz Graham Cracker Crumbs (14g)

1 tbsp Honey (21g)

0.5 tbsp Almond Butter (8g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a bowl, combine the nonfat Greek yogurt, egg whites, and nonfat cottage cheese. Whisk until the mixture is smooth and well incorporated.

  • 3

    Stir in the honey and almond butter, ensuring an even distribution of sweetness and creaminess throughout the filling.

  • 4

    Press the graham cracker crumbs into the base of a small, oven-safe springform pan to form a compact and even crust.

  • 5

    Pour the yogurt mixture over the crumb base, smoothing the top with a spatula.

  • 6

    Bake the cheesecake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight wobble.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature.

  • 8

    Refrigerate for at least 2 hours before serving to help the cheesecake firm up.

  • 9

    Slice and enjoy this protein-packed dessert as a nutritious treat.