YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light, creamy cheesecake that surprises with a high-protein punch yet remains indulgently smooth. Blending nonfat Greek yogurt, low‐fat cream cheese, and a delicate hint of vanilla, this crustless cheesecake balances tang and subtle sweetness with a nutty almond flour crust infused with coconut oil, perfect for a guilt-free dessert treat.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (170g)
2 oz Low-Fat Cream Cheese (56g)
1 large Egg White (33g)
10 grams Almond Flour
2 teaspoons Coconut Oil
1/2 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F (175°C) and line a small springform or oven-safe dish with parchment paper.
In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk thoroughly until the mixture is smooth and uniform.
Stir in the vanilla extract to infuse a subtle aromatic flavor. Taste and adjust sweetness if using your preferred sweetener.
In a separate small bowl, blend the almond flour with the melted coconut oil until a crumbly, slightly sticky mixture forms. This will serve as your light crust or topping.
If you prefer a crustless cheesecake, you can gently fold the almond flour mixture into the batter, or alternatively, press it into the base of your dish before spreading the batter over it.
Pour the cheesecake mixture into the prepared dish and smooth the top with a spatula.
Bake in the preheated oven for 18-22 minutes or until the edges are set and the center still slightly jiggles.
Remove from the oven and let cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.
Serve chilled for a refreshing, protein-packed dessert.