Honey Peanut Butter Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey Peanut Butter Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Honey Peanut Butter Protein Cheesecake

A creamy no-bake cheesecake made with Greek yogurt and natural peanut butter, sweetened with honey and finished with a toasted oat crumble.

Try 7 days free, then $12.99 / mo.

NUTRITION

246kcal
Protein
15.3g
Fat
9.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

28g Low-Fat Cream Cheese

8g Natural Peanut Butter

15g Honey

10g Rolled Oats

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small mixing bowl, whisk together the Greek yogurt and low-fat cream cheese until the mixture is completely smooth and free of lumps.

  • 2

    Stir in the natural peanut butter and honey until the mixture is uniform and creamy.

  • 3

    Place the rolled oats in a small dry skillet over medium heat and toast for 2-3 minutes until they are golden and smell fragrant.

  • 4

    Press the toasted oats into the bottom of a small glass or ramekin to create a light base.

  • 5

    Spoon the peanut butter cheesecake mixture over the oat base and smooth the top with a spatula.

  • 6

    Place the cheesecake in the refrigerator for at least 30 minutes to allow it to firm up before serving.

Honey Peanut Butter Protein Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey Peanut Butter Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Honey Peanut Butter Protein Cheesecake

A creamy no-bake cheesecake made with Greek yogurt and natural peanut butter, sweetened with honey and finished with a toasted oat crumble.

NUTRITION

246kcal
Protein
15.3g
Fat
9.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

100g Nonfat Greek Yogurt

28g Low-Fat Cream Cheese

8g Natural Peanut Butter

15g Honey

10g Rolled Oats

PREPARATION

  • 1

    In a small mixing bowl, whisk together the Greek yogurt and low-fat cream cheese until the mixture is completely smooth and free of lumps.

  • 2

    Stir in the natural peanut butter and honey until the mixture is uniform and creamy.

  • 3

    Place the rolled oats in a small dry skillet over medium heat and toast for 2-3 minutes until they are golden and smell fragrant.

  • 4

    Press the toasted oats into the bottom of a small glass or ramekin to create a light base.

  • 5

    Spoon the peanut butter cheesecake mixture over the oat base and smooth the top with a spatula.

  • 6

    Place the cheesecake in the refrigerator for at least 30 minutes to allow it to firm up before serving.