Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a luscious, no-bake cheesecake that seamlessly blends creamy Greek yogurt with a boost of protein. This dessert merges a light, tangy cheesecake mixture with a crunchy oat crust, finished with a delicate almond butter drizzle for an added nutty flair. It's perfectly portioned to indulge your sweet cravings while helping you hit your protein goals.

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NUTRITION

345kcal
Protein
46g
Fat
6.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

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

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup ground Rolled Oats (22g)

1 tsp Almond Butter (5g)

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PREPARATION

  • 1

    Prepare the oat crust by placing 1/4 cup of rolled oats in a blender or food processor and blending until it becomes a coarse flour.

  • 2

    Press the ground oats firmly into the base of a small serving dish or ramekin to create an even crust layer.

  • 3

    In a bowl, mix together 1/2 cup nonfat Greek yogurt, 1/4 cup low-fat cottage cheese, and 1 scoop of vanilla whey protein isolate until smooth and well-combined.

  • 4

    Pour the creamy mixture over the oat crust, smoothing the top with a spatula.

  • 5

    Drizzle 1 teaspoon of almond butter over the cheesecake mixture for a nutty accent.

  • 6

    Refrigerate for at least 2 hours to allow the cheesecake to firm up before serving.

Creamy Greek Yogurt Protein Cheesecake

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

Creamy Greek Yogurt Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

Enjoy a luscious, no-bake cheesecake that seamlessly blends creamy Greek yogurt with a boost of protein. This dessert merges a light, tangy cheesecake mixture with a crunchy oat crust, finished with a delicate almond butter drizzle for an added nutty flair. It's perfectly portioned to indulge your sweet cravings while helping you hit your protein goals.

NUTRITION

345kcal
Protein
46g
Fat
6.5g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (120g)

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

1 scoop Vanilla Whey Protein Isolate (30g)

1/4 cup ground Rolled Oats (22g)

1 tsp Almond Butter (5g)

PREPARATION

  • 1

    Prepare the oat crust by placing 1/4 cup of rolled oats in a blender or food processor and blending until it becomes a coarse flour.

  • 2

    Press the ground oats firmly into the base of a small serving dish or ramekin to create an even crust layer.

  • 3

    In a bowl, mix together 1/2 cup nonfat Greek yogurt, 1/4 cup low-fat cottage cheese, and 1 scoop of vanilla whey protein isolate until smooth and well-combined.

  • 4

    Pour the creamy mixture over the oat crust, smoothing the top with a spatula.

  • 5

    Drizzle 1 teaspoon of almond butter over the cheesecake mixture for a nutty accent.

  • 6

    Refrigerate for at least 2 hours to allow the cheesecake to firm up before serving.