YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A luscious, no-bake cheesecake that beautifully balances tangy Greek yogurt and silky low-fat cream cheese with a hint of vanilla from whey protein. This refreshing dessert is lightly accented with lemon juice and a whisper of stevia, all perched atop a simple, wholesome oats crust. Perfectly portioned to satisfy your sweet cravings and your nutritional goals.
INGREDIENTS
¼ cup Rolled Oats (25g)
150g Non-Fat Greek Yogurt
2 oz Low-Fat Cream Cheese (56g)
20g Vanilla Whey Protein Isolate
1 tbsp Lemon Juice (15g)
1 packet Stevia
PREPARATION
Begin by preparing the crust: In a small bowl, add ¼ cup rolled oats. Using a food processor or a rolling pin, gently pulse or crush the oats until they are slightly broken down but still maintain some texture. Press this oat mixture firmly into the base of a small serving dish or ramekin to form an even layer.
In a separate medium bowl, combine the non-fat Greek yogurt and low-fat cream cheese. Whisk them together until the mixture is smooth and creamy.
Add the vanilla whey protein isolate, lemon juice, and stevia to the yogurt mixture. Continue to mix until all ingredients are fully blended and you achieve a silky, uniform filling.
Spoon the protein cheesecake filling onto the prepared oats crust, smoothing out the top with a spatula.
Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours, allowing the mixture to set and the flavors to meld.
Once set, serve chilled and enjoy your refreshing, protein-packed, no-bake cheesecake.