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 light and creamy twist on classic cheesecake that packs a protein punch. This Greek Yogurt Protein Cheesecake features a smooth, tangy filling enhanced with a hint of whey protein, perfectly complemented by an oat-based crust with a touch of honey sweetness. It’s a delightful dessert that feels indulgent while supporting your nutrition goals.

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NUTRITION

352kcal
Protein
43.2g
Fat
3g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.7 scoop Whey Protein Powder

1/3 cup Rolled Oats

0.5 Egg White

1.75 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (if you choose to set the crust). Alternatively, for a no-bake version, chill the assembled cheesecake in the refrigerator.

  • 2

    In a small bowl, combine the rolled oats with the egg white and honey. Mix until the oats are evenly moistened. Press this mixture firmly into the bottom of a small ramekin or individual serving dish to form the crust.

  • 3

    In a separate bowl, add the nonfat Greek yogurt and the whey protein powder. Whisk thoroughly until the mixture is completely smooth and well combined.

  • 4

    Spoon the yogurt-protein blend over the prepared oat crust, smoothing the top with a spatula.

  • 5

    For a set cheesecake texture, place the dish in the refrigerator for at least 2 hours before serving. If you prefer a slightly warm dessert, you can also allow it to come to room temperature for about 10 minutes.

  • 6

    Garnish with fresh berries or a light drizzle of extra honey if desired, and serve chilled.

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 light and creamy twist on classic cheesecake that packs a protein punch. This Greek Yogurt Protein Cheesecake features a smooth, tangy filling enhanced with a hint of whey protein, perfectly complemented by an oat-based crust with a touch of honey sweetness. It’s a delightful dessert that feels indulgent while supporting your nutrition goals.

NUTRITION

352kcal
Protein
43.2g
Fat
3g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

0.7 scoop Whey Protein Powder

1/3 cup Rolled Oats

0.5 Egg White

1.75 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (if you choose to set the crust). Alternatively, for a no-bake version, chill the assembled cheesecake in the refrigerator.

  • 2

    In a small bowl, combine the rolled oats with the egg white and honey. Mix until the oats are evenly moistened. Press this mixture firmly into the bottom of a small ramekin or individual serving dish to form the crust.

  • 3

    In a separate bowl, add the nonfat Greek yogurt and the whey protein powder. Whisk thoroughly until the mixture is completely smooth and well combined.

  • 4

    Spoon the yogurt-protein blend over the prepared oat crust, smoothing the top with a spatula.

  • 5

    For a set cheesecake texture, place the dish in the refrigerator for at least 2 hours before serving. If you prefer a slightly warm dessert, you can also allow it to come to room temperature for about 10 minutes.

  • 6

    Garnish with fresh berries or a light drizzle of extra honey if desired, and serve chilled.