Silky Cottage Cheese Protein Cheesecake

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

Silky Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Cottage Cheese Protein Cheesecake

Indulge in a smooth and creamy protein-packed cheesecake with a delicate almond flour crust. This dessert offers a balance of tangy cottage cheese, velvety Greek yogurt, and a hint of honey-citrus brightness, making it a satisfying treat that nourishes as it delights.

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NUTRITION

372kcal
Protein
39g
Fat
9.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (16g)

1/3 cup Low-Fat Cottage Cheese (80g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 scoop Whey Protein Powder (28g)

1 tbsp Honey (21g)

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a light drizzle of water (about 1 teaspoon) until it forms a crumbly paste. Press the mixture evenly into the base of a small, oven-safe ramekin or mini cheesecake pan to create the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until it is just set and lightly golden. Remove from the oven and let cool while preparing the filling.

  • 4

    In a blender or food processor, add the low-fat cottage cheese, non-fat Greek yogurt, whey protein powder, honey, and lemon zest. Blend until the mixture is silky smooth and well combined.

  • 5

    Pour the blended filling over the cooled almond flour crust, smoothing the top with a spatula.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours, or until it is firm and set.

  • 7

    Serve chilled. Enjoy this refreshing, protein-packed dessert as a satisfying treat!

Silky Cottage Cheese Protein Cheesecake

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

Silky Cottage Cheese Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Cottage Cheese Protein Cheesecake

Indulge in a smooth and creamy protein-packed cheesecake with a delicate almond flour crust. This dessert offers a balance of tangy cottage cheese, velvety Greek yogurt, and a hint of honey-citrus brightness, making it a satisfying treat that nourishes as it delights.

NUTRITION

372kcal
Protein
39g
Fat
9.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour (16g)

1/3 cup Low-Fat Cottage Cheese (80g)

1/4 cup Non-Fat Greek Yogurt (60g)

1 scoop Whey Protein Powder (28g)

1 tbsp Honey (21g)

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour with a light drizzle of water (about 1 teaspoon) until it forms a crumbly paste. Press the mixture evenly into the base of a small, oven-safe ramekin or mini cheesecake pan to create the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until it is just set and lightly golden. Remove from the oven and let cool while preparing the filling.

  • 4

    In a blender or food processor, add the low-fat cottage cheese, non-fat Greek yogurt, whey protein powder, honey, and lemon zest. Blend until the mixture is silky smooth and well combined.

  • 5

    Pour the blended filling over the cooled almond flour crust, smoothing the top with a spatula.

  • 6

    Refrigerate the assembled cheesecake for at least 2 hours, or until it is firm and set.

  • 7

    Serve chilled. Enjoy this refreshing, protein-packed dessert as a satisfying treat!