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

A light, protein-packed cheesecake that satisfies your sweet tooth without derailing your meal plan. This crustless treat combines nonfat Greek yogurt, low‐fat cream cheese, and a touch of egg white and whey protein to create a silky, high-protein dessert, accented with a hint of coconut oil for richness.

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NUTRITION

342kcal
Protein
42.5g
Fat
11.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/3 scoop Vanilla Whey Protein Isolate (approx. 15g)

1/4 cup Nonfat Cottage Cheese (62g)

1 teaspoon Coconut Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, oven-safe ramekin or mini cheesecake pan by greasing lightly with coconut oil.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and nonfat cottage cheese. Whisk until smooth and fully blended.

  • 3

    Add the egg white and vanilla whey protein isolate to the mixture. Continue whisking until the batter is smooth and uniform.

  • 4

    Stir in the teaspoon of coconut oil thoroughly; this will add a subtle richness to the cheesecake.

  • 5

    Pour the mixture into the prepared pan and smooth out the top with a spatula.

  • 6

    Bake in the preheated oven for 20 to 25 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 7

    Remove from the oven and allow to cool to room temperature. For best texture, refrigerate for at least 2 hours before serving.

  • 8

    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

A light, protein-packed cheesecake that satisfies your sweet tooth without derailing your meal plan. This crustless treat combines nonfat Greek yogurt, low‐fat cream cheese, and a touch of egg white and whey protein to create a silky, high-protein dessert, accented with a hint of coconut oil for richness.

NUTRITION

342kcal
Protein
42.5g
Fat
11.5g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1/3 scoop Vanilla Whey Protein Isolate (approx. 15g)

1/4 cup Nonfat Cottage Cheese (62g)

1 teaspoon Coconut Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small, oven-safe ramekin or mini cheesecake pan by greasing lightly with coconut oil.

  • 2

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and nonfat cottage cheese. Whisk until smooth and fully blended.

  • 3

    Add the egg white and vanilla whey protein isolate to the mixture. Continue whisking until the batter is smooth and uniform.

  • 4

    Stir in the teaspoon of coconut oil thoroughly; this will add a subtle richness to the cheesecake.

  • 5

    Pour the mixture into the prepared pan and smooth out the top with a spatula.

  • 6

    Bake in the preheated oven for 20 to 25 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.

  • 7

    Remove from the oven and allow to cool to room temperature. For best texture, refrigerate for at least 2 hours before serving.

  • 8

    Enjoy your protein-packed, guilt-free dessert!