Name: Protein Cheesecake with Oat Crust
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 80 grams Fat-free Greek Yogurt; 24 grams Vanilla Whey Protein Isolate; 10 grams Liquid Egg Whites; 2 grams Rolled Oats

Nutrition

Per serving

145 calories

Protein: 31g; 84% of calories
Carbs: 5g; 13% of calories
Fat: 1g; 3% of calories

Ingredients

4 items

80 grams Fat-free Greek Yogurt
24 grams Vanilla Whey Protein Isolate
10 grams Liquid Egg Whites
2 grams Rolled Oats

Instructions

Prep 10 min · Cook 30 min

Preheat oven to 325°F.
Pulse oats into a fine flour and press into the bottom of a small silicone mold or ramekin.
Whisk together the fat-free Greek yogurt, vanilla protein powder, and egg whites until the batter is completely smooth.
Pour the protein mixture over the oat base and sprinkle with a dash of cinnamon.
Bake for 18 minutes until the edges are firm but the center has a slight jiggle.
Allow the cheesecake to cool at room temperature then chill in the refrigerator for two hours to achieve a velvety texture.

Nutrition

Ingredients

Instructions

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