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 light yet protein-packed cheesecake that marries the tangy creaminess of nonfat Greek yogurt with the smooth richness of low-fat cream cheese and a hint of vanilla. A delicate, oat-based crust adds subtle texture and acts as the perfect foundation for this guilt-free dessert.

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NUTRITION

342kcal
Protein
42.9g
Fat
7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

15g Rolled Oats

1 large Egg White

200g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

15g Vanilla Protein Powder

Stevia to taste

1 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine 15g of rolled oats with one egg white. Mix until well combined to form a sticky crust mixture.

  • 3

    Press the oat and egg white mixture evenly into the bottom of a small, non-stick or lined baking pan.

  • 4

    Bake the crust for 8-10 minutes until set and lightly golden. Remove from the oven and set aside to cool slightly.

  • 5

    In a separate bowl, combine 200g of nonfat Greek yogurt, 50g of low-fat cream cheese, 15g of vanilla protein powder, a dash of stevia, and 1 teaspoon of vanilla extract.

  • 6

    Whisk or blend the filling mixture until smooth and creamy.

  • 7

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

  • 8

    Bake the assembled cheesecake at 300°F (150°C) for 15-20 minutes, just until the filling is set but still soft in the center.

  • 9

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 10

    Serve chilled and enjoy your protein-packed, guilt-free dessert!

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 light yet protein-packed cheesecake that marries the tangy creaminess of nonfat Greek yogurt with the smooth richness of low-fat cream cheese and a hint of vanilla. A delicate, oat-based crust adds subtle texture and acts as the perfect foundation for this guilt-free dessert.

NUTRITION

342kcal
Protein
42.9g
Fat
7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

15g Rolled Oats

1 large Egg White

200g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

15g Vanilla Protein Powder

Stevia to taste

1 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine 15g of rolled oats with one egg white. Mix until well combined to form a sticky crust mixture.

  • 3

    Press the oat and egg white mixture evenly into the bottom of a small, non-stick or lined baking pan.

  • 4

    Bake the crust for 8-10 minutes until set and lightly golden. Remove from the oven and set aside to cool slightly.

  • 5

    In a separate bowl, combine 200g of nonfat Greek yogurt, 50g of low-fat cream cheese, 15g of vanilla protein powder, a dash of stevia, and 1 teaspoon of vanilla extract.

  • 6

    Whisk or blend the filling mixture until smooth and creamy.

  • 7

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

  • 8

    Bake the assembled cheesecake at 300°F (150°C) for 15-20 minutes, just until the filling is set but still soft in the center.

  • 9

    Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to fully set.

  • 10

    Serve chilled and enjoy your protein-packed, guilt-free dessert!