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 luxuriously creamy cheesecake with a protein-packed twist. The silky filling of Greek yogurt, whey protein, cottage cheese, and egg whites is nestled atop a delicate almond flour crust and crowned with a rich topping of whipped heavy cream, pecans, almond butter, and a drizzle of honey. This dessert is both indulgent and nourishing, perfectly balancing decadent flavors with a fitness-forward macro profile.

Try 3 days free, then $12.99 / mo.

NUTRITION

3,098kcal
Protein
295g
Fat
141g
Carbs
149g

SERVINGS

1 serving

INGREDIENTS

3 cups Nonfat Greek Yogurt (720g)

5 scoops Vanilla Whey Protein Isolate (150g)

2 cups Low-Fat Cottage Cheese (450g)

4 Egg Whites (120g)

4 oz Fat-Free Cream Cheese (113g)

1/3 cup Almond Flour (32g)

1 tbsp Honey (21g) for crust

1 cup Heavy Whipping Cream (240g)

1/4 cup Chopped Pecans (30g)

1 tbsp Almond Butter (16g)

1 tbsp Honey (21g) for topping

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a springform pan.

  • 2

    In a small bowl, mix the almond flour and 1 tablespoon honey until combined. Press this mixture firmly into the bottom of the pan to form an even crust.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, low-fat cottage cheese, egg whites, and fat-free cream cheese. Blend until the mixture is smooth and creamy. A hand mixer or food processor works best to achieve a uniform consistency.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake cools, prepare the topping by whipping the heavy cream until it reaches soft peaks. Gently fold in the chopped pecans and almond butter.

  • 7

    Once the cheesecake has cooled to room temperature, spread or drizzle the whipped cream topping evenly over the cheesecake. Finally, add an extra drizzle of honey for a touch of sweetness.

  • 8

    Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up before serving. Slice and enjoy a protein-rich dessert that meets your nutritional goals.

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 luxuriously creamy cheesecake with a protein-packed twist. The silky filling of Greek yogurt, whey protein, cottage cheese, and egg whites is nestled atop a delicate almond flour crust and crowned with a rich topping of whipped heavy cream, pecans, almond butter, and a drizzle of honey. This dessert is both indulgent and nourishing, perfectly balancing decadent flavors with a fitness-forward macro profile.

NUTRITION

3,098kcal
Protein
295g
Fat
141g
Carbs
149g

SERVINGS

1 serving

INGREDIENTS

3 cups Nonfat Greek Yogurt (720g)

5 scoops Vanilla Whey Protein Isolate (150g)

2 cups Low-Fat Cottage Cheese (450g)

4 Egg Whites (120g)

4 oz Fat-Free Cream Cheese (113g)

1/3 cup Almond Flour (32g)

1 tbsp Honey (21g) for crust

1 cup Heavy Whipping Cream (240g)

1/4 cup Chopped Pecans (30g)

1 tbsp Almond Butter (16g)

1 tbsp Honey (21g) for topping

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a springform pan.

  • 2

    In a small bowl, mix the almond flour and 1 tablespoon honey until combined. Press this mixture firmly into the bottom of the pan to form an even crust.

  • 3

    In a large mixing bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, low-fat cottage cheese, egg whites, and fat-free cream cheese. Blend until the mixture is smooth and creamy. A hand mixer or food processor works best to achieve a uniform consistency.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.

  • 6

    While the cheesecake cools, prepare the topping by whipping the heavy cream until it reaches soft peaks. Gently fold in the chopped pecans and almond butter.

  • 7

    Once the cheesecake has cooled to room temperature, spread or drizzle the whipped cream topping evenly over the cheesecake. Finally, add an extra drizzle of honey for a touch of sweetness.

  • 8

    Refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up before serving. Slice and enjoy a protein-rich dessert that meets your nutritional goals.