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 light, creamy cheesecake that packs a protein punch! This dessert features a luscious blend of nonfat Greek yogurt, low‐fat cream cheese, and whey protein, balanced with a hint of egg white richness. Topped with a sprinkle of rolled oats and a drizzle of honey for subtle sweetness, it’s a delightful treat that satisfies your dessert cravings without derailing your nutrition goals.

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NUTRITION

338kcal
Protein
42g
Fat
7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

0.5 oz Rolled Oats

1 tsp Honey

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein isolate, vanilla extract, and lemon zest until the mixture is smooth and uniform.

  • 3

    Pour the creamy mixture into the prepared pan, smoothing the top with a spatula.

  • 4

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.

  • 5

    Remove from the oven and let it cool to room temperature. The cheesecake will firm up as it cools.

  • 6

    Just before serving, sprinkle the rolled oats evenly across the top and drizzle with honey for a touch of natural sweetness.

  • 7

    Serve chilled or at room temperature and enjoy your protein-packed, creamy cheesecake!

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 light, creamy cheesecake that packs a protein punch! This dessert features a luscious blend of nonfat Greek yogurt, low‐fat cream cheese, and whey protein, balanced with a hint of egg white richness. Topped with a sprinkle of rolled oats and a drizzle of honey for subtle sweetness, it’s a delightful treat that satisfies your dessert cravings without derailing your nutrition goals.

NUTRITION

338kcal
Protein
42g
Fat
7g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

56g Low-Fat Cream Cheese

1 large Egg White

0.5 scoop Vanilla Whey Protein Isolate

0.5 oz Rolled Oats

1 tsp Honey

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe ramekin or mini springform pan.

  • 2

    In a mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla whey protein isolate, vanilla extract, and lemon zest until the mixture is smooth and uniform.

  • 3

    Pour the creamy mixture into the prepared pan, smoothing the top with a spatula.

  • 4

    Place the pan in the oven and bake for about 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.

  • 5

    Remove from the oven and let it cool to room temperature. The cheesecake will firm up as it cools.

  • 6

    Just before serving, sprinkle the rolled oats evenly across the top and drizzle with honey for a touch of natural sweetness.

  • 7

    Serve chilled or at room temperature and enjoy your protein-packed, creamy cheesecake!