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 tangy cheesecake reinvented with high-protein nonfat Greek yogurt and whey protein, paired with a subtle oat crust and a drizzle of honey for natural sweetness. This dessert offers a creamy texture with a refreshing citrus hint from lemon juice, making it the perfect guilt-free treat.

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NUTRITION

379kcal
Protein
41.8g
Fat
3g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (Vanilla)

1/4 cup Rolled Oats

1 tablespoon Honey

1 teaspoon Lemon Juice

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked oat crust, or toast the oats in a dry pan over medium heat for a nutty flavor.

  • 2

    Place the rolled oats in a food processor and blend until they reach a coarse, crumbly texture. If not toasting in oven, you can use the raw oats.

  • 3

    Press the processed oats firmly into the bottom of a small springform pan or a lined mini cheesecake pan to form a thin crust.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, honey, lemon juice, and vanilla extract. Stir until the mixture is smooth and consistent.

  • 5

    Pour the filling over the oat crust and spread it evenly.

  • 6

    Refrigerate the assembled cheesecake for at least 3 hours, or until set. For a firmer texture, you can freeze it for 1 hour before transferring back to the fridge.

  • 7

    Slice and serve chilled. Enjoy this protein-packed, tangy dessert as a guilt-free treat!

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 tangy cheesecake reinvented with high-protein nonfat Greek yogurt and whey protein, paired with a subtle oat crust and a drizzle of honey for natural sweetness. This dessert offers a creamy texture with a refreshing citrus hint from lemon juice, making it the perfect guilt-free treat.

NUTRITION

379kcal
Protein
41.8g
Fat
3g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1 scoop Whey Protein Isolate (Vanilla)

1/4 cup Rolled Oats

1 tablespoon Honey

1 teaspoon Lemon Juice

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a lightly baked oat crust, or toast the oats in a dry pan over medium heat for a nutty flavor.

  • 2

    Place the rolled oats in a food processor and blend until they reach a coarse, crumbly texture. If not toasting in oven, you can use the raw oats.

  • 3

    Press the processed oats firmly into the bottom of a small springform pan or a lined mini cheesecake pan to form a thin crust.

  • 4

    In a mixing bowl, combine the nonfat Greek yogurt, whey protein isolate, honey, lemon juice, and vanilla extract. Stir until the mixture is smooth and consistent.

  • 5

    Pour the filling over the oat crust and spread it evenly.

  • 6

    Refrigerate the assembled cheesecake for at least 3 hours, or until set. For a firmer texture, you can freeze it for 1 hour before transferring back to the fridge.

  • 7

    Slice and serve chilled. Enjoy this protein-packed, tangy dessert as a guilt-free treat!