YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a lighter twist on traditional cheesecake with this protein-packed dessert. A delicate almond flour crust supports a smooth and tangy filling made with nonfat Greek yogurt, a touch of whey protein, and fluffy egg whites, crowned with a fresh berry topping and a drizzle of honey for extra indulgence.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
1/2 scoop Whey Protein Isolate (approx. 15g)
2 large Egg Whites (66g total)
2 tbsp Almond Flour (14g)
1 tsp Honey (7g) for crust
1/2 tsp Coconut Oil (2.3g) for crust
1/4 cup Fresh Raspberries (31g)
1 tsp Honey (7g) for topping
1/2 tsp Coconut Oil (2.3g) for topping
PREPARATION
Preheat the oven to 350°F.
In a small bowl, combine almond flour, 1 tsp honey, and 1/2 tsp coconut oil. Mix until a sticky dough forms. Press the dough evenly into the bottom of a small, oven-safe springform pan to create the crust.
In a blender or food processor, blend the Greek yogurt, whey protein isolate, and egg whites until completely smooth.
Pour the filling mixture over the prepped crust in the pan.
Bake in the preheated oven for 20-25 minutes until the edges are set and the center is just slightly jiggly.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to set properly.
Before serving, top with fresh raspberries, a drizzle of honey, and a light drizzle of coconut oil for added shine and flavor.
Slice and enjoy a protein-rich, guilt-free cheesecake dessert.