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

A light yet indulgent cheesecake that marries creamy nonfat Greek yogurt and velvety reduced-fat cream cheese with a subtle hint of sweetness from a honey drizzle. The gentle crunch of an oats-based crust and a touch of whipped heavy cream create a dessert that's both satisfying and perfectly balanced for your fitness goals.

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NUTRITION

452kcal
Protein
30.7g
Fat
17.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

220g Nonfat Greek Yogurt

1 oz Reduced Fat Cream Cheese

1 Egg White

30g Rolled Oats

5g Unsalted Butter

5g Honey

20g Heavy Whipping Cream

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekins.

  • 2

    In a food processor, combine rolled oats and melted butter. Blend until the mixture is crumbly. Press the mixture firmly into the bottom of your pan to form an even crust.

  • 3

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

  • 4

    Meanwhile, in a mixing bowl, blend the nonfat Greek yogurt, reduced-fat cream cheese, and egg white until smooth and well combined.

  • 5

    Pour the creamy filling over the cooled oats crust, smoothing the top with a spatula.

  • 6

    For an extra touch of creaminess, gently whip the heavy whipping cream until just soft peaks form, then lightly fold in a drizzle of honey. Spoon or pipe this topping over the cheesecake.

  • 7

    Refrigerate the cheesecake for at least 3 hours or until fully set. Enjoy a chilled slice that satisfies your sweet tooth while keeping your macros in check.

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

A light yet indulgent cheesecake that marries creamy nonfat Greek yogurt and velvety reduced-fat cream cheese with a subtle hint of sweetness from a honey drizzle. The gentle crunch of an oats-based crust and a touch of whipped heavy cream create a dessert that's both satisfying and perfectly balanced for your fitness goals.

NUTRITION

452kcal
Protein
30.7g
Fat
17.5g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

220g Nonfat Greek Yogurt

1 oz Reduced Fat Cream Cheese

1 Egg White

30g Rolled Oats

5g Unsalted Butter

5g Honey

20g Heavy Whipping Cream

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekins.

  • 2

    In a food processor, combine rolled oats and melted butter. Blend until the mixture is crumbly. Press the mixture firmly into the bottom of your pan to form an even crust.

  • 3

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

  • 4

    Meanwhile, in a mixing bowl, blend the nonfat Greek yogurt, reduced-fat cream cheese, and egg white until smooth and well combined.

  • 5

    Pour the creamy filling over the cooled oats crust, smoothing the top with a spatula.

  • 6

    For an extra touch of creaminess, gently whip the heavy whipping cream until just soft peaks form, then lightly fold in a drizzle of honey. Spoon or pipe this topping over the cheesecake.

  • 7

    Refrigerate the cheesecake for at least 3 hours or until fully set. Enjoy a chilled slice that satisfies your sweet tooth while keeping your macros in check.