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

Enjoy a lighter twist on classic cheesecake with a protein-packed filling that combines creamy nonfat Greek yogurt, nonfat cottage cheese, and a touch of whey protein, all accented by a subtle hint of vanilla and lemon. The delicate almond flour crust adds a satisfying crunch while keeping the dessert refreshingly clean and balanced.

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NUTRITION

358kcal
Protein
42.7g
Fat
9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

170 grams Nonfat Greek Yogurt

70 grams Nonfat Cottage Cheese

15 grams Whey Protein Powder (Vanilla)

1 Egg White

15 grams Almond Flour (for crust)

1 teaspoon Honey

1 teaspoon Vanilla Extract

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    In a small bowl, combine the almond flour. Press it evenly into the bottom of a small, springform or lined dish to form a light crust.

  • 2

    In a larger mixing bowl, add the nonfat Greek yogurt, nonfat cottage cheese, whey protein powder, and egg white. Using a hand mixer or whisk, blend until smooth and well combined.

  • 3

    Mix in the vanilla extract, fresh lemon juice, and honey to balance the tang and add a touch of natural sweetness.

  • 4

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

  • 5

    Refrigerate the cheesecake for at least 3 hours, or until it is fully set. For a firmer texture, allow it to chill overnight.

  • 6

    Serve chilled and enjoy this guilt-free, protein-rich dessert.

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

Enjoy a lighter twist on classic cheesecake with a protein-packed filling that combines creamy nonfat Greek yogurt, nonfat cottage cheese, and a touch of whey protein, all accented by a subtle hint of vanilla and lemon. The delicate almond flour crust adds a satisfying crunch while keeping the dessert refreshingly clean and balanced.

NUTRITION

358kcal
Protein
42.7g
Fat
9g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

170 grams Nonfat Greek Yogurt

70 grams Nonfat Cottage Cheese

15 grams Whey Protein Powder (Vanilla)

1 Egg White

15 grams Almond Flour (for crust)

1 teaspoon Honey

1 teaspoon Vanilla Extract

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    In a small bowl, combine the almond flour. Press it evenly into the bottom of a small, springform or lined dish to form a light crust.

  • 2

    In a larger mixing bowl, add the nonfat Greek yogurt, nonfat cottage cheese, whey protein powder, and egg white. Using a hand mixer or whisk, blend until smooth and well combined.

  • 3

    Mix in the vanilla extract, fresh lemon juice, and honey to balance the tang and add a touch of natural sweetness.

  • 4

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

  • 5

    Refrigerate the cheesecake for at least 3 hours, or until it is fully set. For a firmer texture, allow it to chill overnight.

  • 6

    Serve chilled and enjoy this guilt-free, protein-rich dessert.