Silky Cottage Cheese Protein Cheesecake

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

Silky Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Cottage Cheese Protein Cheesecake

Indulge in a velvety, protein-packed cheesecake that marries the creamy texture of low‐fat cottage cheese with a silky nonfat Greek yogurt layer, all set atop a lightly crunchy oat crust. Enhanced with a hint of vanilla and a delicate drizzle of honey, this no-bake delight offers a luxurious dessert experience that satisfies both your sweet tooth and your nutritional goals.

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NUTRITION

593kcal
Protein
53g
Fat
9g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Low-Fat Cottage Cheese (~340g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/2 cup Rolled Oats (~40g)

1 tablespoon Honey

1 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

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PREPARATION

  • 1

    In a small food processor or blender, pulse the rolled oats until they form a coarse flour.

  • 2

    Transfer the processed oats into a bowl and press firmly into the base of a small, springform pan or a lined round dish to form an even crust.

  • 3

    In a separate bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, vanilla extract, and lemon juice. Blend thoroughly using a hand mixer or blender until the mixture is completely smooth and silky.

  • 4

    Taste and stir in the honey gradually, adjusting sweetness to your liking.

  • 5

    Pour the creamy mixture over the oat crust, smoothing the top with a spatula.

  • 6

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

  • 7

    Once set, slice and serve chilled for a refreshing, protein-rich dessert.

Silky Cottage Cheese Protein Cheesecake

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

Silky Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Cottage Cheese Protein Cheesecake

Indulge in a velvety, protein-packed cheesecake that marries the creamy texture of low‐fat cottage cheese with a silky nonfat Greek yogurt layer, all set atop a lightly crunchy oat crust. Enhanced with a hint of vanilla and a delicate drizzle of honey, this no-bake delight offers a luxurious dessert experience that satisfies both your sweet tooth and your nutritional goals.

NUTRITION

593kcal
Protein
53g
Fat
9g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Low-Fat Cottage Cheese (~340g)

1/3 cup Nonfat Greek Yogurt (~80g)

1/2 cup Rolled Oats (~40g)

1 tablespoon Honey

1 teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

    In a small food processor or blender, pulse the rolled oats until they form a coarse flour.

  • 2

    Transfer the processed oats into a bowl and press firmly into the base of a small, springform pan or a lined round dish to form an even crust.

  • 3

    In a separate bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, vanilla extract, and lemon juice. Blend thoroughly using a hand mixer or blender until the mixture is completely smooth and silky.

  • 4

    Taste and stir in the honey gradually, adjusting sweetness to your liking.

  • 5

    Pour the creamy mixture over the oat crust, smoothing the top with a spatula.

  • 6

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

  • 7

    Once set, slice and serve chilled for a refreshing, protein-rich dessert.