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

Enjoy a creamy, protein-packed cheesecake that balances the tangy richness of nonfat Greek yogurt with a boost from whey protein, all rested on a light, oat flour crust enhanced with a hint of coconut oil. This crustless-inspired cheesecake offers a satisfying dessert that's both delicious and nutritionally tuned to keep you energized.

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NUTRITION

339kcal
Protein
39.6g
Fat
4.3g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (227g)

1 large Egg White (33g)

0.5 scoop Whey Protein Isolate (Vanilla, ~15g)

1 tbsp Erythritol (12g)

0.5 tsp Vanilla Extract (2.1g)

0.25 cup Oat Flour (30g)

0.5 tsp Coconut Oil (2.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or oven-safe dish with coconut oil.

  • 2

    In a small bowl, combine the oat flour and coconut oil. Press this mixture firmly into the base of the prepared dish to form an even crust.

  • 3

    In a separate bowl, mix the nonfat Greek yogurt, egg white, whey protein isolate, erythritol, and vanilla extract until completely smooth and well incorporated.

  • 4

    Pour the yogurt mixture over the oat flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges start to set and the center is just a touch jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy your protein-packed dessert.

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

Enjoy a creamy, protein-packed cheesecake that balances the tangy richness of nonfat Greek yogurt with a boost from whey protein, all rested on a light, oat flour crust enhanced with a hint of coconut oil. This crustless-inspired cheesecake offers a satisfying dessert that's both delicious and nutritionally tuned to keep you energized.

NUTRITION

339kcal
Protein
39.6g
Fat
4.3g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (227g)

1 large Egg White (33g)

0.5 scoop Whey Protein Isolate (Vanilla, ~15g)

1 tbsp Erythritol (12g)

0.5 tsp Vanilla Extract (2.1g)

0.25 cup Oat Flour (30g)

0.5 tsp Coconut Oil (2.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or oven-safe dish with coconut oil.

  • 2

    In a small bowl, combine the oat flour and coconut oil. Press this mixture firmly into the base of the prepared dish to form an even crust.

  • 3

    In a separate bowl, mix the nonfat Greek yogurt, egg white, whey protein isolate, erythritol, and vanilla extract until completely smooth and well incorporated.

  • 4

    Pour the yogurt mixture over the oat flour crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the edges start to set and the center is just a touch jiggly.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours to fully set.

  • 7

    Serve chilled and enjoy your protein-packed dessert.