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

A light, protein-packed cheesecake with a creamy filling and a delicate almond flour crust. This dessert is perfectly balanced for fitness goals, offering a smooth, tangy filling enhanced with a hint of vanilla and a subtly crunchy base.

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NUTRITION

459kcal
Protein
53.9g
Fat
15.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

110g Fat-Free Cottage Cheese

3 Egg Whites

0.33 scoop (≈12.5g) Unflavored Whey Protein Isolate

1/4 cup Almond Flour

1 tsp Vanilla Extract

1 packet Stevia (optional)

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish or ramekin with parchment paper if needed.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, egg whites, whey protein isolate, vanilla extract, and stevia. Blend until the mixture is smooth and creamy.

  • 3

    In a separate bowl, mix the almond flour with a pinch of salt. Press the almond flour mixture evenly into the bottom of your prepared dish to form the crust.

  • 4

    Pour the creamy filling over the almond flour crust, smoothing the surface with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges begin to set and the center is just slightly jiggly. Avoid overbaking to maintain creaminess.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours before serving to firm up.

  • 7

    Enjoy a satisfying, protein-rich dessert that supports your nutritional goals.

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

A light, protein-packed cheesecake with a creamy filling and a delicate almond flour crust. This dessert is perfectly balanced for fitness goals, offering a smooth, tangy filling enhanced with a hint of vanilla and a subtly crunchy base.

NUTRITION

459kcal
Protein
53.9g
Fat
15.6g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

110g Fat-Free Cottage Cheese

3 Egg Whites

0.33 scoop (≈12.5g) Unflavored Whey Protein Isolate

1/4 cup Almond Flour

1 tsp Vanilla Extract

1 packet Stevia (optional)

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish or ramekin with parchment paper if needed.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, egg whites, whey protein isolate, vanilla extract, and stevia. Blend until the mixture is smooth and creamy.

  • 3

    In a separate bowl, mix the almond flour with a pinch of salt. Press the almond flour mixture evenly into the bottom of your prepared dish to form the crust.

  • 4

    Pour the creamy filling over the almond flour crust, smoothing the surface with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes, or until the edges begin to set and the center is just slightly jiggly. Avoid overbaking to maintain creaminess.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. Refrigerate for at least 2 hours before serving to firm up.

  • 7

    Enjoy a satisfying, protein-rich dessert that supports your nutritional goals.