YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a luscious, protein-packed dessert that combines creamy Greek yogurt and low‐fat cream cheese with a hint of vanilla and lemon, all layered over a delicate almond flour crust. Each bite offers a luxurious texture and balanced sweetness that satisfies your dessert cravings without compromising your nutritional goals.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
3 ounces Low-Fat Cream Cheese (85g)
0.5 scoop (15g) Unflavored Whey Protein Isolate
0.33 cup Almond Flour (35g)
1 teaspoon Honey (7g)
0.5 teaspoon Vanilla Extract (2g)
1 teaspoon Fresh Lemon Juice (5g)
1 pinch Salt
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan.
In a bowl, combine the almond flour and a pinch of salt. Press the mixture firmly into the base of the prepared pan to form an even crust.
In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, unflavored whey protein isolate, honey, vanilla extract, and fresh lemon juice until smooth and fully blended.
Pour the creamy mixture over the almond flour crust in the pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and the center is slightly jiggly.
Remove from the oven and allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours to fully set.
Serve chilled and enjoy a delicious, protein-rich dessert that perfectly balances creaminess with a delightful almond crust.