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 silky, protein-packed cheesecake that combines nonfat Greek yogurt and low-fat cottage cheese into a luxuriously creamy dessert, perfectly balanced on a light almond flour crust. This no-bake treat is sweetened with a touch of honey and enhanced with a hint of vanilla for a refreshing finish.

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NUTRITION

384kcal
Protein
38g
Fat
12.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

113g Low-Fat Cottage Cheese

1 Egg White (30g)

15g Almond Flour

1 tsp Melted Coconut Oil

1 tbsp Honey

1/4 tsp Vanilla Extract

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PREPARATION

  • 1

    In a small bowl, combine the almond flour and melted coconut oil. Mix well until it forms a cohesive crust mixture.

  • 2

    Press the almond flour mixture evenly into the base of a small, lined serving dish or ramekin to create a thin crust layer.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cottage cheese, egg white, honey, and vanilla extract. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula for an even finish.

  • 5

    Cover and refrigerate the cheesecake for at least 4 hours until the filling is set and chilled.

  • 6

    Once set, slice and serve chilled. Enjoy your protein-packed, creamy delight!

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 silky, protein-packed cheesecake that combines nonfat Greek yogurt and low-fat cottage cheese into a luxuriously creamy dessert, perfectly balanced on a light almond flour crust. This no-bake treat is sweetened with a touch of honey and enhanced with a hint of vanilla for a refreshing finish.

NUTRITION

384kcal
Protein
38g
Fat
12.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

113g Low-Fat Cottage Cheese

1 Egg White (30g)

15g Almond Flour

1 tsp Melted Coconut Oil

1 tbsp Honey

1/4 tsp Vanilla Extract

PREPARATION

  • 1

    In a small bowl, combine the almond flour and melted coconut oil. Mix well until it forms a cohesive crust mixture.

  • 2

    Press the almond flour mixture evenly into the base of a small, lined serving dish or ramekin to create a thin crust layer.

  • 3

    In a blender or food processor, add the nonfat Greek yogurt, low-fat cottage cheese, egg white, honey, and vanilla extract. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula for an even finish.

  • 5

    Cover and refrigerate the cheesecake for at least 4 hours until the filling is set and chilled.

  • 6

    Once set, slice and serve chilled. Enjoy your protein-packed, creamy delight!