YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Greek Yogurt
A velvety, protein-packed cheesecake that balances tangy Greek yogurt and smooth, low‐fat cream cheese with a hint of whey protein to boost your protein intake. Resting on a light almond flour crust, this dessert is a guilt-free indulgence with a silky texture and a refreshing finish.
INGREDIENTS
150g Non-fat Greek Yogurt
50g Low-Fat Cream Cheese
1 Egg White
0.5 scoop (15g) Whey Protein Isolate
15g Almond Flour
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the almond flour with a tiny pinch of cinnamon (optional) and press it evenly into the bottom of a small, lined baking dish to form the crust.
Bake the crust in the preheated oven for about 8 minutes until it is lightly set. Remove from the oven and let it cool slightly.
In a blender or food processor, combine the non-fat Greek yogurt, low-fat cream cheese, egg white, and whey protein isolate. Blend until the mixture is smooth and creamy.
Pour the cheesecake mixture over the pre-baked almond crust, smoothing the top with a spatula.
Bake in the oven for 12-15 minutes until the edges begin to set but the center remains slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow it to firm up.
Slice and serve chilled for a refreshing, protein-packed dessert.