YOUR SOLIN GENERATED RECIPE
Peanut Butter Protein Cheesecake
A light yet indulgent cheesecake that perfectly balances tangy reduced-fat cream cheese with a hint of peanut butter, enriched with whey protein and egg whites, all atop a crisp quick oats crust. Finished with a fresh burst of blueberries, this dessert is both satisfying and protein-packed.
INGREDIENTS
20 grams Quick Oats
1.5 ounces Low-Fat Cream Cheese
1 teaspoon Peanut Butter
2 Egg Whites
10 grams Whey Protein Powder
1/4 cup Non-Fat Milk
1/4 cup Blueberries
PREPARATION
Preheat your oven to 350°F and lightly grease a small ramekin or baking dish.
Place the quick oats in a small bowl. Using a food processor or the back of a spoon, lightly grind them to a finer texture. Press the ground oats into the bottom of the prepared dish to form a thin, even crust.
In a blender, combine the low-fat cream cheese, egg whites, peanut butter, whey protein powder, and non-fat milk. Blend until the mixture is smooth and well incorporated.
Pour the blended mixture over the oat crust, smoothing the top with a spatula.
Bake in the preheated oven for about 15-18 minutes, or until the cheesecake filling is set but still slightly wobbly in the center.
Remove the dish from the oven and allow it to cool at room temperature. Once cooled, gently top with fresh blueberries.
Serve immediately for a warm treat or chill in the refrigerator for a firmer texture.