YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light, creamy, and protein-packed cheesecake that satisfies your sweet tooth without compromising your nutritional goals. This dessert features a luscious Greek yogurt and whey protein filling paired with a crisp, almond flour crust for a perfect balance of textures and flavors.
INGREDIENTS
150g Nonfat Greek Yogurt
15g (1/2 scoop) Whey Protein Isolate
1 tbsp Almond Butter
3 tbsp Almond Flour
1 tsp Coconut Oil
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or springform pan with coconut oil.
In a bowl, combine the nonfat Greek yogurt, whey protein isolate, and almond butter. Whisk until the mixture is smooth and fully blended.
In a separate bowl, mix the almond flour with a small amount of melted coconut oil (reserve about 1 tsp for the pan) just until it starts to come together. Press this mixture firmly into the base of your prepared pan to form an even crust.
Pour the yogurt-protein mixture over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-22 minutes, or until the edges are slightly set and the center retains a creamy texture.
Remove from the oven and allow to cool to room temperature. For best flavor and texture, chill in the refrigerator for at least 2 hours before serving.
Enjoy your protein-packed Greek Yogurt Protein Cheesecake as a guilt-free dessert that aligns perfectly with your nutritional goals.