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

A light, protein-packed cheesecake dessert featuring a smooth blend of nonfat Greek yogurt, low-fat cottage cheese, and a hint of egg white, all set on a delicate almond flour crust with a touch of honey and fresh raspberries. Enjoy a creamy, tangy indulgence that doesn’t compromise on your nutritional goals.

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NUTRITION

309kcal
Protein
34.8g
Fat
8.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

140g Nonfat Greek Yogurt

60g Low-Fat Cottage Cheese

1 large Egg White

2 tbsp Almond Flour

1/4 scoop Whey Protein Isolate

1/2 tbsp Honey

30g Raspberries

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly set cheesecake, or prepare a non-baked version for a chilled dessert.

  • 2

    In a small bowl, combine the almond flour with half the honey. Press this mixture into the bottom of a small ramekin or serving dish to form the crust.

  • 3

    In a blender or food processor, mix the nonfat Greek yogurt, low-fat cottage cheese, egg white, whey protein isolate, and remaining honey until completely smooth.

  • 4

    Pour the creamy mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Gently fold in the fresh raspberries on the top or sprinkle them after setting.

  • 6

    For a no-bake version, chill in the refrigerator for at least 3 hours to firm up. For a baked version, bake for 15-20 minutes until the edges set, then cool to room temperature before refrigerating for at least 2 hours.

  • 7

    Serve chilled and enjoy a protein-rich dessert that perfectly balances creamy texture and tangy flavor.

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

A light, protein-packed cheesecake dessert featuring a smooth blend of nonfat Greek yogurt, low-fat cottage cheese, and a hint of egg white, all set on a delicate almond flour crust with a touch of honey and fresh raspberries. Enjoy a creamy, tangy indulgence that doesn’t compromise on your nutritional goals.

NUTRITION

309kcal
Protein
34.8g
Fat
8.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

140g Nonfat Greek Yogurt

60g Low-Fat Cottage Cheese

1 large Egg White

2 tbsp Almond Flour

1/4 scoop Whey Protein Isolate

1/2 tbsp Honey

30g Raspberries

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly set cheesecake, or prepare a non-baked version for a chilled dessert.

  • 2

    In a small bowl, combine the almond flour with half the honey. Press this mixture into the bottom of a small ramekin or serving dish to form the crust.

  • 3

    In a blender or food processor, mix the nonfat Greek yogurt, low-fat cottage cheese, egg white, whey protein isolate, and remaining honey until completely smooth.

  • 4

    Pour the creamy mixture over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Gently fold in the fresh raspberries on the top or sprinkle them after setting.

  • 6

    For a no-bake version, chill in the refrigerator for at least 3 hours to firm up. For a baked version, bake for 15-20 minutes until the edges set, then cool to room temperature before refrigerating for at least 2 hours.

  • 7

    Serve chilled and enjoy a protein-rich dessert that perfectly balances creamy texture and tangy flavor.