Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light yet indulgent protein-packed cheesecake with a subtle sweetness and a crunchy oat-based crust. This dessert marries tangy Greek yogurt with a hint of vanilla and the wholesome goodness of rolled oats, creating a balanced treat that’s both satisfying and perfect for a post-workout indulgence.

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NUTRITION

350kcal
Protein
41g
Fat
8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Cottage Cheese (62g)

2 large Egg Whites (66g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Rolled Oats (20g)

1 teaspoon Coconut Oil (5g)

1 teaspoon Honey (7g)

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PREPARATION

  • 1

    Preheat the oven to 325°F (163°C).

  • 2

    In a small bowl, mix the rolled oats, coconut oil, and honey to form the crust. Press the mixture evenly into the bottom of a small, oven-safe ramekin or springform pan.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla whey protein powder. Blend until smooth and fully incorporated.

  • 4

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

  • 7

    Enjoy a slice of this protein-friendly cheesecake as a fitting end to your day or a post-workout treat.

Greek Yogurt Protein Cheesecake

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

Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake

A light yet indulgent protein-packed cheesecake with a subtle sweetness and a crunchy oat-based crust. This dessert marries tangy Greek yogurt with a hint of vanilla and the wholesome goodness of rolled oats, creating a balanced treat that’s both satisfying and perfect for a post-workout indulgence.

NUTRITION

350kcal
Protein
41g
Fat
8g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup Low-Fat Cottage Cheese (62g)

2 large Egg Whites (66g)

1/2 scoop Vanilla Whey Protein Powder (15g)

1/4 cup Rolled Oats (20g)

1 teaspoon Coconut Oil (5g)

1 teaspoon Honey (7g)

PREPARATION

  • 1

    Preheat the oven to 325°F (163°C).

  • 2

    In a small bowl, mix the rolled oats, coconut oil, and honey to form the crust. Press the mixture evenly into the bottom of a small, oven-safe ramekin or springform pan.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg whites, and vanilla whey protein powder. Blend until smooth and fully incorporated.

  • 4

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center slightly jiggles.

  • 6

    Remove the cheesecake from the oven and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

  • 7

    Enjoy a slice of this protein-friendly cheesecake as a fitting end to your day or a post-workout treat.