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 delightfully light and creamy no-bake cheesecake that packs a protein punch. With smooth nonfat Greek yogurt and a touch of vanilla whey, balanced by subtle cream cheese richness and a crunchy oat crust accented with almond butter, each bite delivers a well-earned treat that aligns perfectly with your nutritional goals.

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NUTRITION

362kcal
Protein
38.3g
Fat
12.8g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1/8 cup Rolled Oats (15g)

1/2 tbsp Almond Butter (8g)

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, and egg white. Blend well until the mixture is smooth.

  • 2

    In a small blender or food processor, process the rolled oats until they achieve a fine, crumbly texture.

  • 3

    Mix the processed oats with the almond butter until well combined to form the crust mixture.

  • 4

    Press the oat and almond butter mixture firmly into the base of a small serving dish or ramekin to create an even layer.

  • 5

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

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set and the flavors to meld.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free 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

A delightfully light and creamy no-bake cheesecake that packs a protein punch. With smooth nonfat Greek yogurt and a touch of vanilla whey, balanced by subtle cream cheese richness and a crunchy oat crust accented with almond butter, each bite delivers a well-earned treat that aligns perfectly with your nutritional goals.

NUTRITION

362kcal
Protein
38.3g
Fat
12.8g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1/8 cup Rolled Oats (15g)

1/2 tbsp Almond Butter (8g)

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, and egg white. Blend well until the mixture is smooth.

  • 2

    In a small blender or food processor, process the rolled oats until they achieve a fine, crumbly texture.

  • 3

    Mix the processed oats with the almond butter until well combined to form the crust mixture.

  • 4

    Press the oat and almond butter mixture firmly into the base of a small serving dish or ramekin to create an even layer.

  • 5

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

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set and the flavors to meld.

  • 7

    Serve chilled and enjoy this protein-packed, guilt-free dessert.