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 take on cheesecake with this Greek Yogurt Protein Cheesecake—a dessert that combines the tangy creaminess of nonfat Greek yogurt with a subtle hint of vanilla whey protein, all layered over a delicate oat flour crust. This treat delivers a satisfying texture and subtle sweetness while supporting your nutrition goals.

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NUTRITION

363kcal
Protein
41.8g
Fat
2g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (180g)

15g Whey Protein Powder, Vanilla

1 large Egg White (for filling)

1 large Egg White (for crust)

1/3 cup Oat Flour divided into two portions (20g each)

2 tsp Honey

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or a ramekin.

  • 2

    For the crust, combine 1/6 cup of oat flour (approximately 20g) with 1 egg white. Stir until a cohesive mixture forms. Press this mixture evenly into the bottom of the prepared pan.

  • 3

    In a blender or food processor, combine 3/4 cup nonfat Greek yogurt, 15g whey protein powder, the remaining 1 egg white, the other 1/6 cup oat flour, and 2 teaspoons honey. Blend until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up 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 take on cheesecake with this Greek Yogurt Protein Cheesecake—a dessert that combines the tangy creaminess of nonfat Greek yogurt with a subtle hint of vanilla whey protein, all layered over a delicate oat flour crust. This treat delivers a satisfying texture and subtle sweetness while supporting your nutrition goals.

NUTRITION

363kcal
Protein
41.8g
Fat
2g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Nonfat Greek Yogurt (180g)

15g Whey Protein Powder, Vanilla

1 large Egg White (for filling)

1 large Egg White (for crust)

1/3 cup Oat Flour divided into two portions (20g each)

2 tsp Honey

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small springform pan or a ramekin.

  • 2

    For the crust, combine 1/6 cup of oat flour (approximately 20g) with 1 egg white. Stir until a cohesive mixture forms. Press this mixture evenly into the bottom of the prepared pan.

  • 3

    In a blender or food processor, combine 3/4 cup nonfat Greek yogurt, 15g whey protein powder, the remaining 1 egg white, the other 1/6 cup oat flour, and 2 teaspoons honey. Blend until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the edges are set and the center has a slight jiggle.

  • 6

    Remove from the oven and allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up before serving.