Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, indulgent dessert that marries the creamy tang of nonfat Greek yogurt with a touch of vanilla and subtle warmth of cinnamon. This protein-packed cheesecake offers a satisfying balance between sweetness and a smooth, velvety texture, all nestled on a delicate oat crust.

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NUTRITION

342kcal
Protein
42.6g
Fat
3.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 Egg White (approx. 33g)

0.4 scoop Vanilla Whey Protein Isolate (approx. 12g)

30g Rolled Oats

1 tsp Honey

Dash of Vanilla Extract

Pinch of Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, round cheesecake or ramekin dish.

  • 2

    In a small bowl, combine the rolled oats and honey. Stir until the oats are evenly moistened. Press this mixture evenly into the bottom of the dish to form the crust.

  • 3

    In a blender or food processor, add the Nonfat Greek Yogurt, egg white, whey protein isolate, a dash of vanilla extract, and a pinch of cinnamon. Blend until smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the edges set slightly while the center remains luxuriously soft.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. For an extra creamy texture, refrigerate for at least 2 hours before serving.

  • 7

    Enjoy this protein-packed, guilt-free cheesecake as a delightful ending to your meal.

Creamy Greek Yogurt Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A light, indulgent dessert that marries the creamy tang of nonfat Greek yogurt with a touch of vanilla and subtle warmth of cinnamon. This protein-packed cheesecake offers a satisfying balance between sweetness and a smooth, velvety texture, all nestled on a delicate oat crust.

NUTRITION

342kcal
Protein
42.6g
Fat
3.1g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

1 Egg White (approx. 33g)

0.4 scoop Vanilla Whey Protein Isolate (approx. 12g)

30g Rolled Oats

1 tsp Honey

Dash of Vanilla Extract

Pinch of Cinnamon

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, round cheesecake or ramekin dish.

  • 2

    In a small bowl, combine the rolled oats and honey. Stir until the oats are evenly moistened. Press this mixture evenly into the bottom of the dish to form the crust.

  • 3

    In a blender or food processor, add the Nonfat Greek Yogurt, egg white, whey protein isolate, a dash of vanilla extract, and a pinch of cinnamon. Blend until smooth and creamy.

  • 4

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

  • 5

    Bake in the preheated oven for about 15-18 minutes, or until the edges set slightly while the center remains luxuriously soft.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature. For an extra creamy texture, refrigerate for at least 2 hours before serving.

  • 7

    Enjoy this protein-packed, guilt-free cheesecake as a delightful ending to your meal.