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

Enjoy a lighter twist on traditional cheesecake that packs a protein punch. This dessert features a creamy, tangy filling made from nonfat Greek yogurt, a touch of vanilla whey protein and egg white, all set on a delicate, crunchy oat-coconut crust. Perfectly balanced in sweetness and texture, this treat is both satisfying and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

347kcal
Protein
41.7g
Fat
6.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1 teaspoon Lemon Juice (5g)

0.3 cup Rolled Oats (25g)

1 teaspoon Coconut Oil (4.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the rolled oats and coconut oil. Mix until the oats are well coated and press the mixture into the bottom of a small, lined baking dish to form an even crust.

  • 3

    Place the crust in the oven and bake for about 8-10 minutes until it starts to turn golden. Remove from the oven and let it cool slightly.

  • 4

    In a blender or large bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, egg white, and lemon juice. Blend or whisk until smooth and well combined.

  • 5

    Pour the cheesecake filling over the pre-baked oat crust, smoothing the top with a spatula.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, or until the edges are slightly set but the center remains creamy.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set fully before serving.

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

Enjoy a lighter twist on traditional cheesecake that packs a protein punch. This dessert features a creamy, tangy filling made from nonfat Greek yogurt, a touch of vanilla whey protein and egg white, all set on a delicate, crunchy oat-coconut crust. Perfectly balanced in sweetness and texture, this treat is both satisfying and nutritious.

NUTRITION

347kcal
Protein
41.7g
Fat
6.6g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

0.5 scoop Vanilla Whey Protein Isolate (15g)

1 large Egg White (33g)

1 teaspoon Lemon Juice (5g)

0.3 cup Rolled Oats (25g)

1 teaspoon Coconut Oil (4.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the rolled oats and coconut oil. Mix until the oats are well coated and press the mixture into the bottom of a small, lined baking dish to form an even crust.

  • 3

    Place the crust in the oven and bake for about 8-10 minutes until it starts to turn golden. Remove from the oven and let it cool slightly.

  • 4

    In a blender or large bowl, combine the nonfat Greek yogurt, vanilla whey protein isolate, egg white, and lemon juice. Blend or whisk until smooth and well combined.

  • 5

    Pour the cheesecake filling over the pre-baked oat crust, smoothing the top with a spatula.

  • 6

    Return the dish to the oven and bake for an additional 12-15 minutes, or until the edges are slightly set but the center remains creamy.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to set fully before serving.