YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light, protein-packed cheesecake that satisfies your sweet cravings while delivering a balanced macro profile. This creamy dessert combines fat-free Greek yogurt, fat-free cream cheese, and egg white with a subtle boost of whey protein, all balanced on a delicate, low-calorie oat and coconut oil crust.
INGREDIENTS
10g Rolled Oats
1 tsp Coconut Oil
5g Whey Protein Isolate (for crust)
150g Nonfat Greek Yogurt
100g Fat-Free Cream Cheese
1 Egg White (approx 33g)
10g Whey Protein Isolate (for filling)
PREPARATION
Preheat your oven to 350°F (175°C) if you plan to set the crust with a brief bake for extra structure.
In a small bowl, combine the rolled oats, coconut oil, and 5g of whey protein isolate. Mix well until the oats are evenly coated.
Press the oat mixture firmly into the bottom of a small, springform or ramekin pan to form an even crust layer. For a firmer crust, bake in the preheated oven for 5-7 minutes, then let cool.
In a separate bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, egg white, and 10g of whey protein isolate until the mixture becomes smooth and homogeneous.
Pour the filling mixture over the prepared crust, smoothing out the top with a spatula.
Chill in the refrigerator for at least 3-4 hours or overnight to allow the cheesecake to set properly.
Serve chilled and enjoy this protein-packed, refreshing dessert.