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

Enjoy a delightful twist on traditional cheesecake with this creamy, protein-packed dessert. Blending nonfat Greek yogurt, reduced fat cream cheese, low‐fat cottage cheese, and vanilla whey protein into a luxuriously smooth mixture over a crisp graham cracker crust creates a refreshingly light yet satisfying treat perfect for a balanced lifestyle.

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NUTRITION

523kcal
Protein
53g
Fat
18g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

½ cup Nonfat Greek Yogurt (122g)

2.5 oz Reduced Fat Cream Cheese (70g)

1 scoop Whey Protein Isolate (30g)

¼ cup Low-Fat Cottage Cheese (60g)

1 oz Graham Cracker Crumbs (28g)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the graham cracker crumbs with a teaspoon of water or melted light butter (if desired) and press the mixture firmly into the base of a small, springform pan to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, reduced fat cream cheese, low-fat cottage cheese, and vanilla whey protein isolate. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the blended cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even layer.

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges begin to set; the center may still be slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 7

    Refrigerate for at least 2 hours to firm up the cheesecake before serving.

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

Enjoy a delightful twist on traditional cheesecake with this creamy, protein-packed dessert. Blending nonfat Greek yogurt, reduced fat cream cheese, low‐fat cottage cheese, and vanilla whey protein into a luxuriously smooth mixture over a crisp graham cracker crust creates a refreshingly light yet satisfying treat perfect for a balanced lifestyle.

NUTRITION

523kcal
Protein
53g
Fat
18g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

½ cup Nonfat Greek Yogurt (122g)

2.5 oz Reduced Fat Cream Cheese (70g)

1 scoop Whey Protein Isolate (30g)

¼ cup Low-Fat Cottage Cheese (60g)

1 oz Graham Cracker Crumbs (28g)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    In a small bowl, combine the graham cracker crumbs with a teaspoon of water or melted light butter (if desired) and press the mixture firmly into the base of a small, springform pan to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, reduced fat cream cheese, low-fat cottage cheese, and vanilla whey protein isolate. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the blended cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even layer.

  • 5

    Bake in the preheated oven for about 20 minutes or until the edges begin to set; the center may still be slightly jiggly.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 7

    Refrigerate for at least 2 hours to firm up the cheesecake before serving.