YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Indulge in a silky, protein-packed cheesecake that marries the tang of Greek yogurt with the creaminess of low‐fat cream cheese, all blended with a hint of almond flour and coconut cream for a delicate, rich finish. This dessert is both satisfying and thoughtfully balanced to support your nutrition goals while delighting your palate.
INGREDIENTS
100g Non-fat Greek Yogurt
50g Low-Fat Cottage Cheese
14g Unflavored Whey Protein Isolate
50g Low-Fat Cream Cheese
15g Almond Flour
5g Coconut Cream
Pinch of Stevia
0.5 tsp Fresh Lemon Juice
PREPARATION
In a blender or food processor, combine the non-fat Greek yogurt, low-fat cottage cheese, unflavored whey protein isolate, low-fat cream cheese, coconut cream, a pinch of stevia, and fresh lemon juice. Blend until the mixture is silky smooth.
Transfer the mixture into a bowl and gently fold in the almond flour until just incorporated. The almond flour adds a subtle, nutty texture that complements the creamy base.
Pour the cheesecake mixture into a small, lined or non-stick springform pan or ramekin, smoothing out the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set and firm to the touch.
When ready to serve, slice into portions. Enjoy your protein-rich, creamy cheesecake as a satisfying dessert that supports your nutrition goals.