YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A lighter twist on classic cheesecake, this dessert features a protein-packed filling made with nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla and lemon, all set atop a delicate almond flour crust. Finished with a fresh medley of mixed berries, every bite is a balanced blend of creamy, tangy, and fruity goodness.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 teaspoon Coconut Oil (5g)
3/4 cup Nonfat Greek Yogurt (185g)
4 ounces Low-Fat Cream Cheese (113g)
1 Large Egg
1 Egg White
1/2 scoop Vanilla Whey Protein Powder (15g)
1 cup Mixed Berries (150g)
1/2 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly greasing the bottom.
In a bowl, combine almond flour and melted coconut oil. Mix until the crumbs resemble a loose, sandy crust.
Press the almond mixture lightly into the base of the pan to form an even layer. Bake the crust in the oven for about 8-10 minutes until it begins to set. Remove from the oven and set aside to cool.
In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whole egg, egg white, and vanilla extract until smooth.
Stir in the lemon juice and half scoop of vanilla whey protein powder until fully incorporated.
Pour the cheesecake filling over the prebaked crust, smoothing the top with a spatula.
Bake in the oven for 20-25 minutes, or until the center is just set and the edges are slightly firm. Avoid overbaking to maintain a creamy texture.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to further firm up.
Before serving, top with fresh mixed berries.
Enjoy your protein-packed, creamy Greek Yogurt Protein Cheesecake as a delightful and balanced dessert!