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 light and creamy protein-packed cheesecake reinvented for a guilt-free dessert experience. This cheesecake features a velvety filling made from non-fat Greek yogurt, egg whites, fat-free cottage cheese, and a touch of whey protein, all nestled on a delicate almond flour crust. Enjoy the perfect balance of tangy sweetness and smooth texture in every bite.

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NUTRITION

332kcal
Protein
42g
Fat
5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 large Egg Whites (66g)

1/4 cup Fat-free Cottage Cheese (62g)

15g Unflavored Whey Protein Isolate

1/4 cup Almond Flour (28g)

Sweetener & Lemon Extract to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a bowl, combine the non-fat Greek yogurt, egg whites, fat-free cottage cheese, and whey protein isolate along with a few drops of lemon extract and your chosen sweetener. Blend until smooth and well-incorporated.

  • 3

    In a separate bowl, prepare the almond flour crust by lightly pressing the almond flour into the base of a small, springform pan or a lined baking dish.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set and the center has a slight wobble.

  • 6

    Allow the cheesecake to cool completely in the pan, then refrigerate for at least 2 hours before serving to help it fully set.

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 light and creamy protein-packed cheesecake reinvented for a guilt-free dessert experience. This cheesecake features a velvety filling made from non-fat Greek yogurt, egg whites, fat-free cottage cheese, and a touch of whey protein, all nestled on a delicate almond flour crust. Enjoy the perfect balance of tangy sweetness and smooth texture in every bite.

NUTRITION

332kcal
Protein
42g
Fat
5g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

2 large Egg Whites (66g)

1/4 cup Fat-free Cottage Cheese (62g)

15g Unflavored Whey Protein Isolate

1/4 cup Almond Flour (28g)

Sweetener & Lemon Extract to taste

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a bowl, combine the non-fat Greek yogurt, egg whites, fat-free cottage cheese, and whey protein isolate along with a few drops of lemon extract and your chosen sweetener. Blend until smooth and well-incorporated.

  • 3

    In a separate bowl, prepare the almond flour crust by lightly pressing the almond flour into the base of a small, springform pan or a lined baking dish.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 5

    Bake for 25-30 minutes until the edges are set and the center has a slight wobble.

  • 6

    Allow the cheesecake to cool completely in the pan, then refrigerate for at least 2 hours before serving to help it fully set.