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

A light, creamy cheesecake that packs a protein punch, featuring a velvety filling of nonfat Greek yogurt, lowfat cottage cheese, egg whites, and a hint of vanilla whey, all perched atop a crunchy, slightly sweet graham cracker and almond flour crust. Enjoy a dessert that feels indulgent but aligns perfectly with your macro goals.

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NUTRITION

373kcal
Protein
40.5g
Fat
12.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1/4 cup Lowfat Cottage Cheese

2 Egg Whites

1/4 scoop Vanilla Whey Protein Powder

1 packet Stevia

1 tsp Vanilla Extract

1 tsp Lemon Zest

1/8 cup Graham Cracker Crumbs

1 tbsp Almond Flour

1 tsp Light Butter (melted)

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a large bowl, mix together the nonfat Greek yogurt, lowfat cottage cheese, egg whites, vanilla whey protein powder, stevia, vanilla extract, and lemon zest until smooth.

  • 3

    In a separate small bowl, blend the graham cracker crumbs, almond flour, and melted light butter until combined to form the crust mixture.

  • 4

    Press the crust mixture evenly into the bottom of a small, oven-safe ramekin or springform pan.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set while the center remains slightly wobbly.

  • 7

    Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours for a firmer texture before serving.

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

A light, creamy cheesecake that packs a protein punch, featuring a velvety filling of nonfat Greek yogurt, lowfat cottage cheese, egg whites, and a hint of vanilla whey, all perched atop a crunchy, slightly sweet graham cracker and almond flour crust. Enjoy a dessert that feels indulgent but aligns perfectly with your macro goals.

NUTRITION

373kcal
Protein
40.5g
Fat
12.5g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

1/4 cup Lowfat Cottage Cheese

2 Egg Whites

1/4 scoop Vanilla Whey Protein Powder

1 packet Stevia

1 tsp Vanilla Extract

1 tsp Lemon Zest

1/8 cup Graham Cracker Crumbs

1 tbsp Almond Flour

1 tsp Light Butter (melted)

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a large bowl, mix together the nonfat Greek yogurt, lowfat cottage cheese, egg whites, vanilla whey protein powder, stevia, vanilla extract, and lemon zest until smooth.

  • 3

    In a separate small bowl, blend the graham cracker crumbs, almond flour, and melted light butter until combined to form the crust mixture.

  • 4

    Press the crust mixture evenly into the bottom of a small, oven-safe ramekin or springform pan.

  • 5

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

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the edges begin to set while the center remains slightly wobbly.

  • 7

    Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours for a firmer texture before serving.