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 protein-packed cheesecake baked with a light almond base and creamy Greek yogurt, finished with a bright hint of lemon and a velvety smooth texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

291kcal
Protein
36.2g
Fat
10.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

110g Nonfat Greek Yogurt

100g 2% Cottage Cheese

1 large Egg White

10g Vanilla Whey Protein

15g Almond Flour

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the ramekin to form a thin base.

  • 3

    Blend the Greek yogurt, cottage cheese, egg white, protein powder, and lemon zest until completely smooth.

  • 4

    Pour the batter over the almond base and bake for 25 to 30 minutes until the edges are set.

  • 5

    Cool the cheesecake at room temperature then refrigerate for at least two hours for a firm set.

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 protein-packed cheesecake baked with a light almond base and creamy Greek yogurt, finished with a bright hint of lemon and a velvety smooth texture.

NUTRITION

291kcal
Protein
36.2g
Fat
10.7g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

110g Nonfat Greek Yogurt

100g 2% Cottage Cheese

1 large Egg White

10g Vanilla Whey Protein

15g Almond Flour

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small oven-safe ramekin.

  • 2

    Press the almond flour firmly into the bottom of the ramekin to form a thin base.

  • 3

    Blend the Greek yogurt, cottage cheese, egg white, protein powder, and lemon zest until completely smooth.

  • 4

    Pour the batter over the almond base and bake for 25 to 30 minutes until the edges are set.

  • 5

    Cool the cheesecake at room temperature then refrigerate for at least two hours for a firm set.