Creamy Greek Yogurt Protein Cheesecake Bars

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

Creamy Greek Yogurt Protein Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake Bars

Enjoy these luscious, protein-packed cheesecake bars that combine creamy nonfat Greek yogurt, light low-fat cream cheese, and a hint of vanilla protein powder over a wholesome oat crust. Perfectly balanced for a satisfying meal any time of the day, these bars deliver a smooth, tangy bite with a subtle crunch, making them a versatile option that can be enjoyed for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

1,660kcal
Protein
175g
Fat
32.8g
Carbs
150.5g

SERVINGS

1 serving

INGREDIENTS

1.75 cups Rolled Oats

3.5 cups Nonfat Greek Yogurt

14 ounces Low-Fat Cream Cheese

1.75 scoops Vanilla Protein Powder

3.5 egg whites

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a 9x9 inch baking pan or line it with parchment paper.

  • 2

    In a bowl, combine the rolled oats with one of the egg whites. Mix until the oats are moistened and form a loose, cohesive mixture.

  • 3

    Press the oat mixture firmly into the bottom of the prepared pan to form an even crust. Bake in the preheated oven for about 10 minutes to set the base, then remove and allow to cool slightly.

  • 4

    In a large mixing bowl, add the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, and remaining egg whites. Beat the mixture until completely smooth and creamy.

  • 5

    Pour the cheesecake filling over the cooled oat crust, spreading it evenly with a spatula.

  • 6

    Refrigerate the assembled bars for at least 3-4 hours, or until set completely. For a firmer texture, overnight chilling is recommended.

  • 7

    Once set, cut the slab into 4 equal servings (or 8 bars if you prefer smaller portions). Enjoy your protein-packed, creamy cheesecake bars as a balanced meal any time of day.

Creamy Greek Yogurt Protein Cheesecake Bars

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

Creamy Greek Yogurt Protein Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake Bars

Enjoy these luscious, protein-packed cheesecake bars that combine creamy nonfat Greek yogurt, light low-fat cream cheese, and a hint of vanilla protein powder over a wholesome oat crust. Perfectly balanced for a satisfying meal any time of the day, these bars deliver a smooth, tangy bite with a subtle crunch, making them a versatile option that can be enjoyed for breakfast, lunch, or dinner.

NUTRITION

1,660kcal
Protein
175g
Fat
32.8g
Carbs
150.5g

SERVINGS

1 serving

INGREDIENTS

1.75 cups Rolled Oats

3.5 cups Nonfat Greek Yogurt

14 ounces Low-Fat Cream Cheese

1.75 scoops Vanilla Protein Powder

3.5 egg whites

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease a 9x9 inch baking pan or line it with parchment paper.

  • 2

    In a bowl, combine the rolled oats with one of the egg whites. Mix until the oats are moistened and form a loose, cohesive mixture.

  • 3

    Press the oat mixture firmly into the bottom of the prepared pan to form an even crust. Bake in the preheated oven for about 10 minutes to set the base, then remove and allow to cool slightly.

  • 4

    In a large mixing bowl, add the nonfat Greek yogurt, low-fat cream cheese, vanilla protein powder, and remaining egg whites. Beat the mixture until completely smooth and creamy.

  • 5

    Pour the cheesecake filling over the cooled oat crust, spreading it evenly with a spatula.

  • 6

    Refrigerate the assembled bars for at least 3-4 hours, or until set completely. For a firmer texture, overnight chilling is recommended.

  • 7

    Once set, cut the slab into 4 equal servings (or 8 bars if you prefer smaller portions). Enjoy your protein-packed, creamy cheesecake bars as a balanced meal any time of day.