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 and creamy cheesecake that packs a protein punch while keeping calories in check. Blending nonfat Greek yogurt with fat-free cream cheese and whey protein isolate creates a silky smooth filling atop a delicate oat flour crust. Finished with a hint of vanilla and lemon zest for a bright, satisfying finish, this dessert is as nutritious as it is delicious.

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NUTRITION

399kcal
Protein
60g
Fat
2.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

4 ounces Fat-Free Cream Cheese

1 scoop Whey Protein Isolate

1/4 cup Oat Flour

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise skip baking for a no-bake version.

  • 2

    In a small bowl, combine the oat flour with a pinch of salt. Press this mixture evenly into the base of a small springform pan to form a light crust.

  • 3

    In a large mixing bowl, blend together the nonfat Greek yogurt, fat-free cream cheese, whey protein isolate, vanilla extract, and lemon zest until the mixture is smooth and uniformly combined.

  • 4

    Pour the cheesecake filling over the prepared oat flour crust, smoothing the top with a spatula.

  • 5

    For a no-bake cheesecake, chill the dessert in the refrigerator for at least 4 hours to set. If baking, place the pan in the preheated oven for 12-15 minutes, then allow to cool before refrigerating for at least 2 hours.

  • 6

    Once set, slice and enjoy your protein-rich, creamy Greek Yogurt Protein 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 and creamy cheesecake that packs a protein punch while keeping calories in check. Blending nonfat Greek yogurt with fat-free cream cheese and whey protein isolate creates a silky smooth filling atop a delicate oat flour crust. Finished with a hint of vanilla and lemon zest for a bright, satisfying finish, this dessert is as nutritious as it is delicious.

NUTRITION

399kcal
Protein
60g
Fat
2.5g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

4 ounces Fat-Free Cream Cheese

1 scoop Whey Protein Isolate

1/4 cup Oat Flour

1 teaspoon Vanilla Extract

1 teaspoon Lemon Zest

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, otherwise skip baking for a no-bake version.

  • 2

    In a small bowl, combine the oat flour with a pinch of salt. Press this mixture evenly into the base of a small springform pan to form a light crust.

  • 3

    In a large mixing bowl, blend together the nonfat Greek yogurt, fat-free cream cheese, whey protein isolate, vanilla extract, and lemon zest until the mixture is smooth and uniformly combined.

  • 4

    Pour the cheesecake filling over the prepared oat flour crust, smoothing the top with a spatula.

  • 5

    For a no-bake cheesecake, chill the dessert in the refrigerator for at least 4 hours to set. If baking, place the pan in the preheated oven for 12-15 minutes, then allow to cool before refrigerating for at least 2 hours.

  • 6

    Once set, slice and enjoy your protein-rich, creamy Greek Yogurt Protein Cheesecake.