YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Enjoy a guilt-free twist on traditional cheesecake with this Greek Yogurt Protein Cheesecake. The creamy, smooth filling combines nonfat Greek yogurt, whey protein, and lightly baked egg whites with a delicate fat-free cream cheese note, all resting on a simple almond butter-oat crust. It’s a satisfying dessert that perfectly balances flavor and nutrition.
INGREDIENTS
1/2 cup Nonfat Greek Yogurt (120g)
0.5 scoop Whey Protein Isolate (15g)
2 Egg Whites (66g)
1 oz Fat-Free Cream Cheese (28g)
20g Rolled Oats
1 tsp Almond Butter (5g)
PREPARATION
Preheat your oven to 325°F.
In a small bowl, combine the rolled oats and almond butter. Mix until the oats are evenly coated, then press the mixture firmly into the bottom of a small, oven-safe dish lined with parchment paper to form the crust.
In a high-speed blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, egg whites, and fat-free cream cheese. Blend until the mixture is smooth and uniform.
Pour the filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for about 15 minutes, or until the cheesecake just begins to set; avoid overbaking to maintain a creamy texture.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to firm up before serving.