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 light, creamy cheesecake with a protein boost, featuring a smooth blend of nonfat Greek yogurt, fat-free cottage cheese, and a hint of vanilla and lemon. The delicate almond flour base adds a subtle crunch while keeping the dessert clean and fitness-friendly.

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NUTRITION

359kcal
Protein
42.6g
Fat
11.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

110g Fat-Free Cottage Cheese

1 large Egg White

1/4 scoop Whey Protein Isolate (Vanilla)

20g Almond Flour

1 teaspoon Honey

1/4 teaspoon Vanilla Extract

Pinch Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slight baked texture for the base, or keep it chill for a no-bake version.

  • 2

    In a small bowl, mix the almond flour with half of the honey until it forms a slightly sticky mixture. Press this evenly into the base of a small, springform pan or ramekin to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, egg white, whey protein isolate, remaining honey, vanilla extract, and lemon zest. Blend until completely smooth.

  • 4

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

  • 5

    If baking, place the pan in the oven and bake for 18-20 minutes until set but still creamy in the center. For a no-bake version, chill the cheesecake in the refrigerator for at least 4 hours.

  • 6

    Allow the cheesecake to cool slightly, slice if needed, and serve chilled.

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 light, creamy cheesecake with a protein boost, featuring a smooth blend of nonfat Greek yogurt, fat-free cottage cheese, and a hint of vanilla and lemon. The delicate almond flour base adds a subtle crunch while keeping the dessert clean and fitness-friendly.

NUTRITION

359kcal
Protein
42.6g
Fat
11.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

110g Fat-Free Cottage Cheese

1 large Egg White

1/4 scoop Whey Protein Isolate (Vanilla)

20g Almond Flour

1 teaspoon Honey

1/4 teaspoon Vanilla Extract

Pinch Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slight baked texture for the base, or keep it chill for a no-bake version.

  • 2

    In a small bowl, mix the almond flour with half of the honey until it forms a slightly sticky mixture. Press this evenly into the base of a small, springform pan or ramekin to form the crust.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cottage cheese, egg white, whey protein isolate, remaining honey, vanilla extract, and lemon zest. Blend until completely smooth.

  • 4

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

  • 5

    If baking, place the pan in the oven and bake for 18-20 minutes until set but still creamy in the center. For a no-bake version, chill the cheesecake in the refrigerator for at least 4 hours.

  • 6

    Allow the cheesecake to cool slightly, slice if needed, and serve chilled.