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

A light and creamy protein-packed cheesecake that satisfies your sweet cravings without compromising your macros. This dessert features a delicate almond flour crust paired with a tangy, smooth filling of nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla and lemon for brightness. A touch of honey adds natural sweetness, making this cheesecake a perfect guilt-free treat.

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NUTRITION

435kcal
Protein
42.5g
Fat
15.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Nonfat Greek Yogurt (183g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 scoop Whey Protein Isolate (15g)

1 tbsp Honey (21g)

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired to form the crust.

  • 3

    Press the almond flour evenly into the bottom of a lined mini springform or pie dish, using the back of a spoon to create an even layer.

  • 4

    Bake the crust for 8-10 minutes until set and slightly golden. Remove from the oven and let it cool.

  • 5

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, whey protein isolate, honey, vanilla extract, and lemon juice until smooth.

  • 6

    Pour the filling mixture over the cooled almond flour crust, smoothing out the top with a spatula.

  • 7

    Chill the cheesecake in the refrigerator for at least 3 hours to set.

  • 8

    Slice and serve chilled for a creamy, protein-boosted dessert.

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

A light and creamy protein-packed cheesecake that satisfies your sweet cravings without compromising your macros. This dessert features a delicate almond flour crust paired with a tangy, smooth filling of nonfat Greek yogurt, low-fat cottage cheese, and a hint of vanilla and lemon for brightness. A touch of honey adds natural sweetness, making this cheesecake a perfect guilt-free treat.

NUTRITION

435kcal
Protein
42.5g
Fat
15.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3/4 cup Nonfat Greek Yogurt (183g)

1/4 cup Low-Fat Cottage Cheese (56g)

1/2 scoop Whey Protein Isolate (15g)

1 tbsp Honey (21g)

1/2 tsp Vanilla Extract

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt if desired to form the crust.

  • 3

    Press the almond flour evenly into the bottom of a lined mini springform or pie dish, using the back of a spoon to create an even layer.

  • 4

    Bake the crust for 8-10 minutes until set and slightly golden. Remove from the oven and let it cool.

  • 5

    In a blender or food processor, blend the nonfat Greek yogurt, low-fat cottage cheese, whey protein isolate, honey, vanilla extract, and lemon juice until smooth.

  • 6

    Pour the filling mixture over the cooled almond flour crust, smoothing out the top with a spatula.

  • 7

    Chill the cheesecake in the refrigerator for at least 3 hours to set.

  • 8

    Slice and serve chilled for a creamy, protein-boosted dessert.