Name: Vanilla Protein Cheesecake with Greek Yogurt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Non-fat Greek Yogurt; 75g Low-fat Cottage Cheese (2%); 15g Vanilla Whey Protein Powder; 1 Large Egg; 10g Graham Cracker Crumbs; 1 tsp Vanilla Extract; 1-2 drops Liquid Stevia or Monkfruit (optional)

Vanilla Protein Cheesecake with Greek Yogurt

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

YOUR SOLIN GENERATED RECIPE

Vanilla Protein Cheesecake with Greek Yogurt

A creamy vanilla cheesecake baked with Greek yogurt and cottage cheese for a massive protein boost, finished with a light graham cracker dusting.

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NUTRITION

Protein

42.8g

Fat

8.6g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

75g Low-fat Cottage Cheese (2%)

15g Vanilla Whey Protein Powder

1 Large Egg

10g Graham Cracker Crumbs

1 tsp Vanilla Extract

1-2 drops Liquid Stevia or Monkfruit (optional)

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PREPARATION

1
Preheat your oven to 325°F (160°C) and lightly grease a 4-inch mini springform pan or a large oven-safe ramekin.
2
Place the Greek yogurt, cottage cheese, protein powder, egg, and vanilla extract into a blender.
3
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
4
Taste the batter and add a drop or two of liquid stevia or monkfruit if extra sweetness is desired.
5
Sprinkle half of the graham cracker crumbs into the bottom of the prepared pan.
6
Pour the cheesecake batter over the crumbs and smooth the top with a spatula.
7
Bake for 25-30 minutes or until the edges are firm and the center has a slight jiggle.
8
Remove from the oven and let cool at room temperature for 30 minutes.
9
Refrigerate for at least 3 hours (ideally overnight) to allow the cheesecake to set fully.
10
Top with the remaining graham cracker crumbs before slicing and serving.