Protein-Rich Greek Yogurt Cheesecake Squares

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

Protein-Rich Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake Squares

Enjoy these creamy, protein-packed Greek yogurt cheesecake squares with a light oats crust, perfect for a balanced breakfast, lunch, or dinner. They offer a satisfying blend of tangy Greek yogurt, smooth light cream cheese, and a hint of vanilla, all held together in a tender, wholesome crust.

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NUTRITION

446kcal
Protein
45g
Fat
9.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

4 ounces Light Cream Cheese (113g)

2 Egg Whites (approx. 66g)

2 tablespoons Erythritol (24g)

1 teaspoon Vanilla Extract (5g)

1/2 cup Rolled Oats (40g)

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small 8x8 inch baking pan with parchment paper.

  • 2

    Prepare the crust by spreading the 1/2 cup of rolled oats evenly in the base of the pan. Press them down firmly to create an even layer. For a finer texture, you may pulse the oats in a food processor before pressing.

  • 3

    In a large bowl, combine 1 cup of non-fat Greek yogurt, 4 ounces of light cream cheese, 2 egg whites, 2 tablespoons of erythritol, and 1 teaspoon of vanilla extract. Whisk the mixture until it is entirely smooth and uniform.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges are slightly set and the center looks just firm.

  • 6

    Remove from the oven and allow to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to ensure the squares firm up.

  • 7

    Cut into squares and serve. Enjoy a delicious, protein-rich treat at any meal of the day!

Protein-Rich Greek Yogurt Cheesecake Squares

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

Protein-Rich Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake Squares

Enjoy these creamy, protein-packed Greek yogurt cheesecake squares with a light oats crust, perfect for a balanced breakfast, lunch, or dinner. They offer a satisfying blend of tangy Greek yogurt, smooth light cream cheese, and a hint of vanilla, all held together in a tender, wholesome crust.

NUTRITION

446kcal
Protein
45g
Fat
9.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt (245g)

4 ounces Light Cream Cheese (113g)

2 Egg Whites (approx. 66g)

2 tablespoons Erythritol (24g)

1 teaspoon Vanilla Extract (5g)

1/2 cup Rolled Oats (40g)

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and line a small 8x8 inch baking pan with parchment paper.

  • 2

    Prepare the crust by spreading the 1/2 cup of rolled oats evenly in the base of the pan. Press them down firmly to create an even layer. For a finer texture, you may pulse the oats in a food processor before pressing.

  • 3

    In a large bowl, combine 1 cup of non-fat Greek yogurt, 4 ounces of light cream cheese, 2 egg whites, 2 tablespoons of erythritol, and 1 teaspoon of vanilla extract. Whisk the mixture until it is entirely smooth and uniform.

  • 4

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

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges are slightly set and the center looks just firm.

  • 6

    Remove from the oven and allow to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to ensure the squares firm up.

  • 7

    Cut into squares and serve. Enjoy a delicious, protein-rich treat at any meal of the day!