Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Indulge in a light and creamy Greek Yogurt Protein Cheesecake that balances tangy flavors with a subtly crunchy almond flour crust. This dessert offers a satisfying mix of high-quality proteins and wholesome fats while keeping the calorie count in check, making it perfect for a guilt‐free treat.

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NUTRITION

375kcal
Protein
42g
Fat
16.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

1/3 scoop Vanilla Whey Protein Isolate

3 tablespoons Almond Flour

1 teaspoon Coconut Oil (melted)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein isolate. Mix until smooth and well blended.

  • 3

    In a separate small bowl, stir together the almond flour and melted coconut oil to form a cohesive crust mixture.

  • 4

    Press the almond flour mixture firmly into the bottom of a small, oven-safe dish or ramekin to create an even base.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes, just until the edges begin to set. The center should still have a slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy your protein-packed dessert!

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

Indulge in a light and creamy Greek Yogurt Protein Cheesecake that balances tangy flavors with a subtly crunchy almond flour crust. This dessert offers a satisfying mix of high-quality proteins and wholesome fats while keeping the calorie count in check, making it perfect for a guilt‐free treat.

NUTRITION

375kcal
Protein
42g
Fat
16.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

1/4 cup Low-Fat Cottage Cheese

1/3 scoop Vanilla Whey Protein Isolate

3 tablespoons Almond Flour

1 teaspoon Coconut Oil (melted)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and vanilla whey protein isolate. Mix until smooth and well blended.

  • 3

    In a separate small bowl, stir together the almond flour and melted coconut oil to form a cohesive crust mixture.

  • 4

    Press the almond flour mixture firmly into the bottom of a small, oven-safe dish or ramekin to create an even base.

  • 5

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

  • 6

    Bake in the preheated oven for 15-18 minutes, just until the edges begin to set. The center should still have a slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to firm up.

  • 8

    Serve chilled and enjoy your protein-packed dessert!