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 light, creamy, and protein-rich cheesecake that perfectly balances tangy nonfat Greek yogurt with smooth cottage cheese, all nestled atop a delicate almond flour crust. This dessert offers a satisfying, indulgent treat without overloading on calories, delivering a refreshing finish to any meal.

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NUTRITION

393kcal
Protein
41.1g
Fat
16.1g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

25g Almond Flour

5g Unsalted Butter

150g Plain Nonfat Greek Yogurt

100g Nonfat Cottage Cheese

2 large Egg Whites

½ teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

1 tablespoon Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour and melted butter. Press the mixture evenly into the base of a small, greased springform pan to form the crust.

  • 3

    In a blender or food processor, blend the nonfat cottage cheese until smooth. Transfer to a medium bowl.

  • 4

    Add the nonfat Greek yogurt and egg whites to the bowl with the blended cottage cheese. Mix until well combined.

  • 5

    Stir in the stevia, vanilla extract, and lemon juice until the mixture is smooth and uniformly sweetened.

  • 6

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a slight wobble.

  • 8

    Remove from the oven and allow the cheesecake to cool completely in the pan. Chill in the refrigerator for at least 2 hours before serving.

  • 9

    Slice and enjoy your protein-packed, guilt-free 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 light, creamy, and protein-rich cheesecake that perfectly balances tangy nonfat Greek yogurt with smooth cottage cheese, all nestled atop a delicate almond flour crust. This dessert offers a satisfying, indulgent treat without overloading on calories, delivering a refreshing finish to any meal.

NUTRITION

393kcal
Protein
41.1g
Fat
16.1g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

25g Almond Flour

5g Unsalted Butter

150g Plain Nonfat Greek Yogurt

100g Nonfat Cottage Cheese

2 large Egg Whites

½ teaspoon Vanilla Extract

1 teaspoon Fresh Lemon Juice

1 tablespoon Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour and melted butter. Press the mixture evenly into the base of a small, greased springform pan to form the crust.

  • 3

    In a blender or food processor, blend the nonfat cottage cheese until smooth. Transfer to a medium bowl.

  • 4

    Add the nonfat Greek yogurt and egg whites to the bowl with the blended cottage cheese. Mix until well combined.

  • 5

    Stir in the stevia, vanilla extract, and lemon juice until the mixture is smooth and uniformly sweetened.

  • 6

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a slight wobble.

  • 8

    Remove from the oven and allow the cheesecake to cool completely in the pan. Chill in the refrigerator for at least 2 hours before serving.

  • 9

    Slice and enjoy your protein-packed, guilt-free dessert.