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, protein-packed cheesecake that blends tangy nonfat Greek yogurt and vanilla whey protein into a creamy filling, accented with a heartwarming oat crust and a touch of honey and fat-free cream cheese for extra richness. This dessert is sure to satisfy your sweet cravings while supporting your fitness goals.

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NUTRITION

383kcal
Protein
47.6g
Fat
2.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

1/4 cup Rolled Oats (ground)

1 tbsp Unsweetened Applesauce

1 tsp Honey

1 tbsp Fat-Free Cream Cheese

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    For the crust, blend the rolled oats in a food processor until they reach a coarse flour consistency. Mix in the unsweetened applesauce until well combined.

  • 3

    Press the oat mixture evenly into the bottom of a small, oven-safe dish to form a thin crust.

  • 4

    In a mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, and egg white until smooth and creamy.

  • 5

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

  • 6

    Bake the cheesecake in the preheated oven for 18-20 minutes, or until the edges are set and the center retains a slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature.

  • 8

    Once cooled, drizzle the honey over the top and dollop the fat-free cream cheese on the center. Gently swirl if desired.

  • 9

    Chill in the refrigerator for at least 2 hours before serving to let the flavors meld and the texture firm up.

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, protein-packed cheesecake that blends tangy nonfat Greek yogurt and vanilla whey protein into a creamy filling, accented with a heartwarming oat crust and a touch of honey and fat-free cream cheese for extra richness. This dessert is sure to satisfy your sweet cravings while supporting your fitness goals.

NUTRITION

383kcal
Protein
47.6g
Fat
2.5g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder

1 large Egg White

1/4 cup Rolled Oats (ground)

1 tbsp Unsweetened Applesauce

1 tsp Honey

1 tbsp Fat-Free Cream Cheese

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    For the crust, blend the rolled oats in a food processor until they reach a coarse flour consistency. Mix in the unsweetened applesauce until well combined.

  • 3

    Press the oat mixture evenly into the bottom of a small, oven-safe dish to form a thin crust.

  • 4

    In a mixing bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, and egg white until smooth and creamy.

  • 5

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

  • 6

    Bake the cheesecake in the preheated oven for 18-20 minutes, or until the edges are set and the center retains a slight jiggle.

  • 7

    Remove from the oven and allow the cheesecake to cool to room temperature.

  • 8

    Once cooled, drizzle the honey over the top and dollop the fat-free cream cheese on the center. Gently swirl if desired.

  • 9

    Chill in the refrigerator for at least 2 hours before serving to let the flavors meld and the texture firm up.