YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a light yet indulgent cheesecake that brings together creamy nonfat Greek yogurt and a touch of whey protein for a guilt-free dessert. The almond flour crust adds a subtle nutty crunch while a delicate topping of low‐fat cream cheese, honey, and a hint of coconut oil creates an irresistible finish.
INGREDIENTS
125 grams Nonfat Greek Yogurt
23 grams Whey Protein Isolate (0.75 scoop)
15 grams Almond Flour
30 grams Low-Fat Cream Cheese
7 grams Honey (1 tsp)
4.5 grams Coconut Oil (1 tsp)
PREPARATION
Preheat your oven to 350°F (175°C) if you prefer a slightly warm-set cheesecake, or keep refrigerated for a no-bake version.
In a bowl, blend the nonfat Greek yogurt and whey protein isolate until the mixture is smooth and well-incorporated.
In a separate small bowl, mix the almond flour with a tiny amount of water (if desired) to help bind it into a crumbly crust.
Press the almond flour evenly into the base of a small, lined or lightly greased springform pan to form the crust.
Pour the yogurt-protein mixture over the crust, smoothing the top with a spatula.
Gently dollop the low-fat cream cheese over the mixture. Drizzle the honey and coconut oil on top, then use a knife or skewer to lightly swirl the toppings into the filling.
For a baked version, bake in the preheated oven for about 15-20 minutes until just set. Allow cooling, then chill in the refrigerator for at least 2 hours before serving. For a no-bake option, simply refrigerate for 4-6 hours until the cheesecake firms up.
Slice and enjoy your protein-packed, guilt-free cheesecake dessert.