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, creamy cheesecake that packs a protein punch without weighing you down. This dessert features a smooth blend of non-fat Greek yogurt, fat-free cottage cheese, and a touch of whey protein, all resting atop a finely ground oat crust and finished with a scattering of fresh blueberries for natural sweetness.

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NUTRITION

329kcal
Protein
43.3g
Fat
2.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

150g Non-Fat Greek Yogurt

100g Fat-Free Cottage Cheese

15g Whey Protein Isolate Powder

1/4 cup Rolled Oats

50g Blueberries

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PREPARATION

  • 1

    Place the rolled oats in a blender or food processor and pulse until they form a fine, crumbly flour.

  • 2

    Press the oat flour evenly into the base of a small serving dish or ramekin to form the crust.

  • 3

    In a separate bowl, blend the non-fat Greek yogurt, fat-free cottage cheese, and whey protein powder until the mixture is smooth and well-combined.

  • 4

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

  • 5

    Scatter fresh blueberries evenly on top as a natural, flavorful garnish.

  • 6

    Refrigerate the cheesecake for at least 1 hour to firm up before serving.

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, creamy cheesecake that packs a protein punch without weighing you down. This dessert features a smooth blend of non-fat Greek yogurt, fat-free cottage cheese, and a touch of whey protein, all resting atop a finely ground oat crust and finished with a scattering of fresh blueberries for natural sweetness.

NUTRITION

329kcal
Protein
43.3g
Fat
2.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

150g Non-Fat Greek Yogurt

100g Fat-Free Cottage Cheese

15g Whey Protein Isolate Powder

1/4 cup Rolled Oats

50g Blueberries

PREPARATION

  • 1

    Place the rolled oats in a blender or food processor and pulse until they form a fine, crumbly flour.

  • 2

    Press the oat flour evenly into the base of a small serving dish or ramekin to form the crust.

  • 3

    In a separate bowl, blend the non-fat Greek yogurt, fat-free cottage cheese, and whey protein powder until the mixture is smooth and well-combined.

  • 4

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

  • 5

    Scatter fresh blueberries evenly on top as a natural, flavorful garnish.

  • 6

    Refrigerate the cheesecake for at least 1 hour to firm up before serving.