YOUR SOLIN GENERATED RECIPE
Chocolate Protein Cheesecake with Greek Yogurt
A luscious, protein-packed cheesecake that marries the tangy creaminess of Greek yogurt with smooth light cream cheese and rich chocolate protein powder. The dessert offers an indulgent chocolate flavor balanced with a subtle sweetness from honey and a hint of vanilla, all set in a refreshingly light and creamy texture that makes every bite feel decadent without excessive calories.
INGREDIENTS
1 cup Nonfat Greek Yogurt (227g)
3 ounces Light Cream Cheese (85g)
1 scoop Chocolate Protein Powder (30g)
1 large Egg White (33g)
1 teaspoon Coconut Oil (4.5g)
1 teaspoon Honey (7g)
1 teaspoon Vanilla Extract (5g)
1 pinch Salt
PREPARATION
Preheat the oven to 350°F if you decide to set the cheesecake slightly to firm up in a water bath, although no-bake chilling is often preferred for this recipe.
In a large bowl, add the nonfat Greek yogurt, light cream cheese, and egg white. Whisk thoroughly until the mixture is smooth and well blended.
Stir in the chocolate protein powder, ensuring there are no lumps, then mix in the vanilla extract, honey, and a pinch of salt.
Warm the coconut oil very slightly to ensure it blends evenly, and incorporate it into the mixture.
Pour the cheesecake batter into a small springform pan or individual serving ramekins lined with parchment paper.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight until set.
For a slightly firmer texture, you can optionally bake the cheesecake in a water bath at 350°F for about 20 minutes, then cool completely and chill in the refrigerator before serving.
Serve chilled and enjoy the creamy, chocolatey indulgence guilt-free!