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 lighter twist on traditional cheesecake with this creamy, protein-packed dessert. The silky filling blends nonfat Greek yogurt, fat-free cottage cheese, and a hint of vanilla whey protein, all resting on a delicate almond flour crust with a subtle almond butter drizzle topping. This dessert offers a harmonious blend of tangy, sweet, and nutty flavors—perfect for satisfying your sweet tooth while complementing your nutritional goals.

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NUTRITION

423kcal
Protein
48.9g
Fat
17.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

113g Fat-Free Cottage Cheese

0.25 scoop Whey Protein Powder (Vanilla)

2 tbsp Almond Flour

1 tbsp Egg White

1 tbsp Almond Butter

1 tsp Lemon Juice

Pinch of Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked crust, or chill in the fridge for a no-bake version.

  • 2

    In a small bowl, combine the almond flour and egg white (if baking, mix until they form a crumbly dough). Press this mixture into the base of a small, springform pan to form an even crust.

  • 3

    For the filling, blend the nonfat Greek yogurt, fat-free cottage cheese, whey protein powder, lemon juice, and a pinch of stevia in a food processor or with a hand whisk until completely smooth and creamy.

  • 4

    Pour the filling over the crust, smoothing the top with a spatula. If you like a slightly firmer texture, bake the cheesecake in the preheated oven for 15-20 minutes until just set. If you prefer it chilled and creamy, refrigerate for at least 3 hours.

  • 5

    Before serving, drizzle the almond butter evenly over the top for a nutty, creamy finish. Enjoy your guilt-free, protein-packed cheesecake as a satisfying dessert!

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 lighter twist on traditional cheesecake with this creamy, protein-packed dessert. The silky filling blends nonfat Greek yogurt, fat-free cottage cheese, and a hint of vanilla whey protein, all resting on a delicate almond flour crust with a subtle almond butter drizzle topping. This dessert offers a harmonious blend of tangy, sweet, and nutty flavors—perfect for satisfying your sweet tooth while complementing your nutritional goals.

NUTRITION

423kcal
Protein
48.9g
Fat
17.6g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

113g Fat-Free Cottage Cheese

0.25 scoop Whey Protein Powder (Vanilla)

2 tbsp Almond Flour

1 tbsp Egg White

1 tbsp Almond Butter

1 tsp Lemon Juice

Pinch of Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a lightly baked crust, or chill in the fridge for a no-bake version.

  • 2

    In a small bowl, combine the almond flour and egg white (if baking, mix until they form a crumbly dough). Press this mixture into the base of a small, springform pan to form an even crust.

  • 3

    For the filling, blend the nonfat Greek yogurt, fat-free cottage cheese, whey protein powder, lemon juice, and a pinch of stevia in a food processor or with a hand whisk until completely smooth and creamy.

  • 4

    Pour the filling over the crust, smoothing the top with a spatula. If you like a slightly firmer texture, bake the cheesecake in the preheated oven for 15-20 minutes until just set. If you prefer it chilled and creamy, refrigerate for at least 3 hours.

  • 5

    Before serving, drizzle the almond butter evenly over the top for a nutty, creamy finish. Enjoy your guilt-free, protein-packed cheesecake as a satisfying dessert!