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 refreshingly light yet indulgent cheesecake that packs a protein punch. This no-bake dessert blends creamy nonfat Greek yogurt, low-fat cottage cheese, and a hint of whey protein to create a smooth, tangy filling atop a delicate almond flour-honey crust. Topped with fresh blueberries, this cheesecake satisfies your sweet tooth while keeping your macros in check.

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NUTRITION

348kcal
Protein
42.7g
Fat
9.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Low-Fat Cottage Cheese

1 large Egg White

1 scoop (15g) Whey Protein Isolate

15g Almond Flour

1 tsp Honey

1/4 cup Blueberries

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PREPARATION

  • 1

    In a small bowl, combine the almond flour and honey. Press this mixture evenly into the base of a small, lined springform pan or a ramekin to form your crust.

  • 2

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cottage cheese, egg white, and whey protein isolate. Blend until you achieve a silky and smooth batter.

  • 3

    Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula for an even finish.

  • 4

    Cover the dish and refrigerate for at least 3 hours, or until set. This no-bake method helps the flavors meld while firming up the cheesecake texture.

  • 5

    Before serving, top the cheesecake with fresh quartered blueberries. Slice and enjoy this protein-packed dessert chilled.

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 refreshingly light yet indulgent cheesecake that packs a protein punch. This no-bake dessert blends creamy nonfat Greek yogurt, low-fat cottage cheese, and a hint of whey protein to create a smooth, tangy filling atop a delicate almond flour-honey crust. Topped with fresh blueberries, this cheesecake satisfies your sweet tooth while keeping your macros in check.

NUTRITION

348kcal
Protein
42.7g
Fat
9.3g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

80g Low-Fat Cottage Cheese

1 large Egg White

1 scoop (15g) Whey Protein Isolate

15g Almond Flour

1 tsp Honey

1/4 cup Blueberries

PREPARATION

  • 1

    In a small bowl, combine the almond flour and honey. Press this mixture evenly into the base of a small, lined springform pan or a ramekin to form your crust.

  • 2

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cottage cheese, egg white, and whey protein isolate. Blend until you achieve a silky and smooth batter.

  • 3

    Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula for an even finish.

  • 4

    Cover the dish and refrigerate for at least 3 hours, or until set. This no-bake method helps the flavors meld while firming up the cheesecake texture.

  • 5

    Before serving, top the cheesecake with fresh quartered blueberries. Slice and enjoy this protein-packed dessert chilled.