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 light and protein-packed cheesecake that combines the creaminess of non-fat Greek yogurt with a subtle vanilla whey protein twist, set atop a tender oat flour crust. This dessert delivers a rich, creamy texture with a gentle sweetness and a satisfying finish, perfect for a guilt-free treat.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
41.6g
Fat
3.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

0.75 scoop (22.5g) Vanilla Whey Protein Isolate

1 large Egg White

1/3 cup Oat Flour (~40g)

1 teaspoon Vanilla Extract

1 packet Stevia

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform or ramekin pan.

  • 2

    For the crust, combine the oat flour in a small bowl. Press the flour evenly into the bottom of the pan to form a compact base.

  • 3

    In another bowl, whisk together the non-fat Greek yogurt, whey protein isolate, egg white, vanilla extract, and stevia until smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes, or until the cheesecake just firms up around the edges.

  • 6

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

  • 7

    Serve chilled for a refreshing, 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

A light and protein-packed cheesecake that combines the creaminess of non-fat Greek yogurt with a subtle vanilla whey protein twist, set atop a tender oat flour crust. This dessert delivers a rich, creamy texture with a gentle sweetness and a satisfying finish, perfect for a guilt-free treat.

NUTRITION

347kcal
Protein
41.6g
Fat
3.5g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

160g Non-fat Greek Yogurt

0.75 scoop (22.5g) Vanilla Whey Protein Isolate

1 large Egg White

1/3 cup Oat Flour (~40g)

1 teaspoon Vanilla Extract

1 packet Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform or ramekin pan.

  • 2

    For the crust, combine the oat flour in a small bowl. Press the flour evenly into the bottom of the pan to form a compact base.

  • 3

    In another bowl, whisk together the non-fat Greek yogurt, whey protein isolate, egg white, vanilla extract, and stevia until smooth and well blended.

  • 4

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

  • 5

    Bake in the preheated oven for about 20 minutes, or until the cheesecake just firms up around the edges.

  • 6

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

  • 7

    Serve chilled for a refreshing, protein-packed dessert.