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

A refreshingly light yet satisfying cheesecake that blends creamy non-fat Greek yogurt and tangy low‐fat cottage cheese with a subtle hint of vanilla and lemon zest. Set on a delicate almond flour crust, this no‐bake protein cheesecake offers a delightful balance of sweet and tangy flavors with a boost of protein, making it a guilt-free treat.

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NUTRITION

379kcal
Protein
41g
Fat
16g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup non-fat Greek yogurt (~125g)

1/4 cup low-fat cottage cheese (~55g)

0.75 scoop vanilla whey protein powder (~22.5g)

1/4 cup almond flour (~28g)

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

1 teaspoon liquid stevia

1 tablespoon water

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with 1 tablespoon water and a tiny pinch of salt (if desired) to help bind the crust. Mix until the mixture comes together.

  • 2

    Press the almond flour mixture firmly into the base of a small, lined ramekin or dessert dish to form an even crust layer. Chill in the refrigerator for 10 minutes to set.

  • 3

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cottage cheese, vanilla whey protein powder, vanilla extract, lemon zest, and liquid stevia. Blend until the mixture is silky smooth.

  • 4

    Pour the cheesecake filling evenly over the chilled almond crust, smoothing the top with a spatula.

  • 5

    Cover the dish and chill in the refrigerator for at least 2 hours (or overnight) to allow the cheesecake to firm up.

  • 6

    Serve chilled and enjoy your high-protein, guilt-free dessert.

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

A refreshingly light yet satisfying cheesecake that blends creamy non-fat Greek yogurt and tangy low‐fat cottage cheese with a subtle hint of vanilla and lemon zest. Set on a delicate almond flour crust, this no‐bake protein cheesecake offers a delightful balance of sweet and tangy flavors with a boost of protein, making it a guilt-free treat.

NUTRITION

379kcal
Protein
41g
Fat
16g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup non-fat Greek yogurt (~125g)

1/4 cup low-fat cottage cheese (~55g)

0.75 scoop vanilla whey protein powder (~22.5g)

1/4 cup almond flour (~28g)

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

1 teaspoon liquid stevia

1 tablespoon water

PREPARATION

  • 1

    In a small bowl, combine the almond flour with 1 tablespoon water and a tiny pinch of salt (if desired) to help bind the crust. Mix until the mixture comes together.

  • 2

    Press the almond flour mixture firmly into the base of a small, lined ramekin or dessert dish to form an even crust layer. Chill in the refrigerator for 10 minutes to set.

  • 3

    In a blender or food processor, combine the non-fat Greek yogurt, low-fat cottage cheese, vanilla whey protein powder, vanilla extract, lemon zest, and liquid stevia. Blend until the mixture is silky smooth.

  • 4

    Pour the cheesecake filling evenly over the chilled almond crust, smoothing the top with a spatula.

  • 5

    Cover the dish and chill in the refrigerator for at least 2 hours (or overnight) to allow the cheesecake to firm up.

  • 6

    Serve chilled and enjoy your high-protein, guilt-free dessert.