YOUR SOLIN GENERATED RECIPE
Protein-Packed Vanilla Bean Cheesecake Bars
Enjoy these luscious, protein-enriched vanilla bean cheesecake bars that offer a creamy, tangy filling atop a subtly sweet oat crust. Perfect for a satisfying breakfast, a balanced lunch treat, or a light dinner option – each bite delivers a velvety texture and a burst of vanilla flavor while keeping you energized with a solid protein boost.
INGREDIENTS
16 oz Low-Fat Cream Cheese (454g)
1 cup Non-Fat Greek Yogurt (245g)
4 large Egg Whites (120g total)
2 scoops Vanilla Protein Powder (60g total)
1 tsp Vanilla Extract (5g)
1/2 cup Oat Flour (40g)
2 tbsp Coconut Oil (28g)
2 tbsp Maple Syrup (40g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a square baking pan (approximately 8x8 inches) with parchment paper.
In a small bowl, combine the oat flour, coconut oil, and maple syrup. Mix until a crumbly dough forms. Press this mixture evenly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, beat the low-fat cream cheese until smooth. Add in the non-fat Greek yogurt and continue to mix until fully combined.
Whisk in the egg whites until the mixture is light and airy. Stir in the vanilla protein powder and vanilla extract until you have a consistent, smooth batter.
Pour the cheesecake batter over the crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are slightly golden and the center is set but still creamy.
Remove the pan from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set.
Once chilled, lift the cheesecake out using the parchment paper and cut into 3 equal bars to meet the desired serving size. Enjoy!