YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a silky, tangy cheesecake reimagined with a protein-packed twist! This dessert layers a light and creamy filling with a heartwarming oat crust and a luscious, honey-infused topping enhanced by a delicate kiss of coconut. Each bite delivers a satisfying balance of textures and flavors that makes this guilt-free cheesecake a delightful end to any meal.
INGREDIENTS
2 cups Nonfat Greek Yogurt (for filling)
8 oz Low-Fat Cream Cheese
4 large Egg Whites
1.33 cups Rolled Oats
12 tsp Coconut Oil (total for crust and topping)
1 cup Nonfat Greek Yogurt (for topping)
4 tbsp Honey
PREPARATION
Preheat your oven to 350°F.
In a food processor, combine the rolled oats and 4 teaspoons of coconut oil. Pulse until the mixture holds together when pressed. Divide the oat mixture evenly into four ramekins or a small springform pan to form a thin crust layer.
In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg whites until completely smooth and well-blended.
Pour the creamy filling over the prepared oat crust, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours to firm up.
Just before serving, prepare the topping by mixing 1 cup nonfat Greek yogurt with 4 tablespoons honey and the remaining 8 teaspoons of coconut oil until smooth. Gently spread over the chilled cheesecake.
Slice into four equal portions. Each serving should yield approximately 478 to 584 kcal and provide between 27 and 33 grams of protein.