YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Cheesecake with Fresh Berry Topping
Enjoy a light, creamy cheesecake that marries the tang of nonfat Greek yogurt and the richness of light cream cheese, balanced by a whole egg and accented with a burst of fresh mixed berries. This crustless delight is sweetened naturally and enhanced with a twist of lemon and a hint of vanilla, making it a versatile treat for any time of day.
INGREDIENTS
150 grams Nonfat Greek Yogurt
60 grams Light Cream Cheese
1 whole Egg
1/2 cup Fresh Mixed Berries
1 teaspoon Lemon Juice
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe ramekin or baking dish.
In a medium bowl, whisk together the nonfat Greek yogurt, light cream cheese, whole egg, lemon juice, and vanilla extract until the mixture is completely smooth and well combined.
Pour the cheesecake mixture into the prepared dish, tapping gently on the counter to remove any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to firm up.
Just before serving, top with the fresh mixed berries.
Enjoy your creamy, protein-packed cheesecake that’s perfect for any meal of the day!