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 guilt-free indulgence with this Creamy Greek Yogurt Protein Cheesecake. Its smooth and tangy filling blends nonfat Greek yogurt, whey protein, and a touch of cottage cheese, offering a rich protein boost, while an oat flour crust provides a light, subtly sweet base. Finished with a hint of honey and vanilla, this dessert is perfect for those mindful of macros without sacrificing flavor.

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NUTRITION

502kcal
Protein
61.7g
Fat
4.5g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/3 cup oat flour (~30g)

1 cup nonfat Greek yogurt (~245g)

1 scoop whey protein isolate (vanilla flavor, ~30g)

1/4 cup low-fat cottage cheese (~57g)

1 tbsp honey

1 large egg white

1 tsp vanilla extract

1 tsp lemon juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare a small, springform pan by lightly spraying it with nonstick cooking spray.

  • 2

    For the crust, combine the oat flour, half of the egg white, and a drizzle of honey in a small bowl. Mix until a crumbly dough forms.

  • 3

    Press the oat flour mixture evenly into the bottom of the prepared pan to form a thin, consistent crust.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, low-fat cottage cheese, remaining egg white, vanilla extract, lemon juice, and remaining honey. Blend until the mixture is completely smooth.

  • 5

    Pour the creamy filling over the prepared crust, smoothing out the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and allow it to cool to room temperature.

  • 8

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

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 guilt-free indulgence with this Creamy Greek Yogurt Protein Cheesecake. Its smooth and tangy filling blends nonfat Greek yogurt, whey protein, and a touch of cottage cheese, offering a rich protein boost, while an oat flour crust provides a light, subtly sweet base. Finished with a hint of honey and vanilla, this dessert is perfect for those mindful of macros without sacrificing flavor.

NUTRITION

502kcal
Protein
61.7g
Fat
4.5g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/3 cup oat flour (~30g)

1 cup nonfat Greek yogurt (~245g)

1 scoop whey protein isolate (vanilla flavor, ~30g)

1/4 cup low-fat cottage cheese (~57g)

1 tbsp honey

1 large egg white

1 tsp vanilla extract

1 tsp lemon juice

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and prepare a small, springform pan by lightly spraying it with nonstick cooking spray.

  • 2

    For the crust, combine the oat flour, half of the egg white, and a drizzle of honey in a small bowl. Mix until a crumbly dough forms.

  • 3

    Press the oat flour mixture evenly into the bottom of the prepared pan to form a thin, consistent crust.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, low-fat cottage cheese, remaining egg white, vanilla extract, lemon juice, and remaining honey. Blend until the mixture is completely smooth.

  • 5

    Pour the creamy filling over the prepared crust, smoothing out the top with a spatula.

  • 6

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

  • 7

    Remove from the oven and allow it to cool to room temperature.

  • 8

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