Creamy Cottage Cheese Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake

Indulge in this light and protein-packed cheesecake that blends the creamy tang of low‐fat cottage cheese with a hint of vanilla and a subtle sweetness. Set over a crunchy overnight Weetbix crust and finished with a delicate almond butter-honey topping, this dessert is an easy, prepare-ahead treat that satisfies your sweet tooth while keeping your macros in check.

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NUTRITION

348kcal
Protein
36.6g
Fat
8.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup low-fat cottage cheese (170g)

0.25 cup nonfat Greek yogurt (62g)

0.25 scoop unflavored whey protein isolate (7.5g)

0.25 teaspoon vanilla extract

1 Weetbix biscuit, crushed

1 tablespoon unsweetened almond milk

1 teaspoon almond butter

1 teaspoon honey

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PREPARATION

  • 1

    In a small bowl, combine the crushed Weetbix with unsweetened almond milk to create a simple, slightly softened crust base. Press the mixture evenly into the bottom of a serving dish or small ramekin.

  • 2

    In a blender or food processor, blend the low-fat cottage cheese, nonfat Greek yogurt, whey protein isolate, vanilla extract, and a sweetener if desired (optional extra sweetener can be added here) until the mixture is smooth and creamy.

  • 3

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

  • 4

    Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cheesecake to set.

  • 5

    Before serving, drizzle the almond butter and honey over the top for added creaminess and a touch of sweetness.

Creamy Cottage Cheese Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Cottage Cheese Protein Cheesecake

Indulge in this light and protein-packed cheesecake that blends the creamy tang of low‐fat cottage cheese with a hint of vanilla and a subtle sweetness. Set over a crunchy overnight Weetbix crust and finished with a delicate almond butter-honey topping, this dessert is an easy, prepare-ahead treat that satisfies your sweet tooth while keeping your macros in check.

NUTRITION

348kcal
Protein
36.6g
Fat
8.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

0.75 cup low-fat cottage cheese (170g)

0.25 cup nonfat Greek yogurt (62g)

0.25 scoop unflavored whey protein isolate (7.5g)

0.25 teaspoon vanilla extract

1 Weetbix biscuit, crushed

1 tablespoon unsweetened almond milk

1 teaspoon almond butter

1 teaspoon honey

PREPARATION

  • 1

    In a small bowl, combine the crushed Weetbix with unsweetened almond milk to create a simple, slightly softened crust base. Press the mixture evenly into the bottom of a serving dish or small ramekin.

  • 2

    In a blender or food processor, blend the low-fat cottage cheese, nonfat Greek yogurt, whey protein isolate, vanilla extract, and a sweetener if desired (optional extra sweetener can be added here) until the mixture is smooth and creamy.

  • 3

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

  • 4

    Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cheesecake to set.

  • 5

    Before serving, drizzle the almond butter and honey over the top for added creaminess and a touch of sweetness.