Cottage Cheese Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Indulge in this light, creamy cheesecake that packs a protein punch! A delicate almond flour crust supports a luscious filling of low-fat cottage cheese, nonfat Greek yogurt, and whey protein isolate, lightly sweetened with a touch of honey and a hint of vanilla. This dessert strikes the perfect balance of tangy, sweet, and satisfying texture, making it an ideal post-workout treat or a guilt-free indulgence.

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NUTRITION

353kcal
Protein
32g
Fat
15.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1/2 cup Low-Fat Cottage Cheese

1/4 cup Nonfat Greek Yogurt

0.33 scoop Whey Protein Isolate

1 teaspoon Honey

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and half of the honey. Press this mixture firmly into the bottom of a small, greased cheesecake or springform pan to create an even crust.

  • 3

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

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes, or until the edges are set and a slight wobble remains in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving to help it firm up.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.

Cottage Cheese Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Cottage Cheese Protein Cheesecake

Indulge in this light, creamy cheesecake that packs a protein punch! A delicate almond flour crust supports a luscious filling of low-fat cottage cheese, nonfat Greek yogurt, and whey protein isolate, lightly sweetened with a touch of honey and a hint of vanilla. This dessert strikes the perfect balance of tangy, sweet, and satisfying texture, making it an ideal post-workout treat or a guilt-free indulgence.

NUTRITION

353kcal
Protein
32g
Fat
15.5g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

1/2 cup Low-Fat Cottage Cheese

1/4 cup Nonfat Greek Yogurt

0.33 scoop Whey Protein Isolate

1 teaspoon Honey

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, combine the almond flour and half of the honey. Press this mixture firmly into the bottom of a small, greased cheesecake or springform pan to create an even crust.

  • 3

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

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes, or until the edges are set and a slight wobble remains in the center.

  • 6

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving to help it firm up.

  • 7

    Slice and serve chilled for a refreshing, protein-packed dessert.