Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Delight in a light, no-bake cheesecake that fuses tangy Greek yogurt and creamy protein-packed ingredients for a dessert that satisfies your sweet tooth while keeping your macros in check. The smooth, silky filling set atop a delicate graham cracker crust creates an indulgent yet balanced treat.

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NUTRITION

314kcal
Protein
46g
Fat
6.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate (30g)

1/2 cup Nonfat Greek Yogurt (120g)

2 large Egg Whites (66g)

1/4 cup Fat-Free Cottage Cheese (60g)

1/8 cup Graham Cracker Crumbs (14g)

1/2 teaspoon Unsalted Butter (2.5g)

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PREPARATION

  • 1

    Prepare a small springform or ramekin pan by mixing the graham cracker crumbs with the melted unsalted butter until evenly combined. Press this mixture firmly into the base to form a thin crust.

  • 2

    In a blender, combine the whey protein isolate, nonfat Greek yogurt, egg whites, and fat-free cottage cheese. Blend until the mixture becomes completely smooth and silky.

  • 3

    Pour the blended mixture over the prepared crust, smoothing the top with a spatula to ensure an even layer.

  • 4

    Cover the pan and refrigerate for at least 4 hours, or until the cheesecake is set and fully chilled.

  • 5

    Once set, remove from the refrigerator, slice, and enjoy this protein-packed, light dessert.

Silky Greek Yogurt Protein Cheesecake

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

Silky Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Greek Yogurt Protein Cheesecake

Delight in a light, no-bake cheesecake that fuses tangy Greek yogurt and creamy protein-packed ingredients for a dessert that satisfies your sweet tooth while keeping your macros in check. The smooth, silky filling set atop a delicate graham cracker crust creates an indulgent yet balanced treat.

NUTRITION

314kcal
Protein
46g
Fat
6.1g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1 scoop Whey Protein Isolate (30g)

1/2 cup Nonfat Greek Yogurt (120g)

2 large Egg Whites (66g)

1/4 cup Fat-Free Cottage Cheese (60g)

1/8 cup Graham Cracker Crumbs (14g)

1/2 teaspoon Unsalted Butter (2.5g)

PREPARATION

  • 1

    Prepare a small springform or ramekin pan by mixing the graham cracker crumbs with the melted unsalted butter until evenly combined. Press this mixture firmly into the base to form a thin crust.

  • 2

    In a blender, combine the whey protein isolate, nonfat Greek yogurt, egg whites, and fat-free cottage cheese. Blend until the mixture becomes completely smooth and silky.

  • 3

    Pour the blended mixture over the prepared crust, smoothing the top with a spatula to ensure an even layer.

  • 4

    Cover the pan and refrigerate for at least 4 hours, or until the cheesecake is set and fully chilled.

  • 5

    Once set, remove from the refrigerator, slice, and enjoy this protein-packed, light dessert.