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

Enjoy a velvety protein-packed cheesecake that is both indulgent and nourishing. This dessert tweaks the classic cheesecake by incorporating nonfat Greek yogurt, low-fat cottage cheese, and egg whites, all enhanced with a hint of whey protein for a smooth, creamy texture. Finished on a simple almond flour and coconut oil crust, this dessert delivers a harmonious balance of flavors and a satisfying, guiltless treat.

Try 3 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
61.5g
Fat
20g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (80g)

3 large Egg Whites (99g)

1/2 scoop Whey Protein Isolate (15g)

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil (4.5g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a lightly baked crust, or prepare your pan for a no-bake cheesecake.

  • 2

    In a bowl, mix the almond flour and melted coconut oil until combined. Press the mixture evenly into the bottom of a small springform pan to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and half scoop of whey protein isolate. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    For a baked version, place the pan in the preheated oven and bake for 20-25 minutes until the edges are set but the center remains slightly jiggly. For a no-bake version, refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.

  • 6

    Once set, slice and serve chilled. Enjoy a protein-packed dessert that’s as nourishing as it is decadent.

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

Enjoy a velvety protein-packed cheesecake that is both indulgent and nourishing. This dessert tweaks the classic cheesecake by incorporating nonfat Greek yogurt, low-fat cottage cheese, and egg whites, all enhanced with a hint of whey protein for a smooth, creamy texture. Finished on a simple almond flour and coconut oil crust, this dessert delivers a harmonious balance of flavors and a satisfying, guiltless treat.

NUTRITION

515kcal
Protein
61.5g
Fat
20g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Low-Fat Cottage Cheese (80g)

3 large Egg Whites (99g)

1/2 scoop Whey Protein Isolate (15g)

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil (4.5g)

PREPARATION

  • 1

    Preheat a small oven to 350°F if you prefer a lightly baked crust, or prepare your pan for a no-bake cheesecake.

  • 2

    In a bowl, mix the almond flour and melted coconut oil until combined. Press the mixture evenly into the bottom of a small springform pan to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and half scoop of whey protein isolate. Blend until the mixture is smooth and creamy.

  • 4

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

  • 5

    For a baked version, place the pan in the preheated oven and bake for 20-25 minutes until the edges are set but the center remains slightly jiggly. For a no-bake version, refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.

  • 6

    Once set, slice and serve chilled. Enjoy a protein-packed dessert that’s as nourishing as it is decadent.