YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light and tangy protein-packed cheesecake with a subtle almond crust and a drizzle of honey. This dessert blends the creamy texture of fat-free Greek yogurt with the smoothness of vanilla whey protein and a hint of lemon for brightness, creating a satisfying treat that satisfies your sweet tooth while supporting your protein goals.
INGREDIENTS
1/2 cup fat-free Greek yogurt (113g)
3/4 scoop vanilla whey protein isolate (22.5g)
2 tablespoons almond flour (14g)
3 teaspoons honey
1 large egg white
1 teaspoon lemon juice
PREPARATION
Preheat your oven to 350°F (175°C) if you plan to set the cheesecake with a gentle bake, though chilling can also work.
In a bowl, whisk together the fat-free Greek yogurt, vanilla whey protein isolate, egg white, and lemon juice until smooth and well combined.
In a separate small bowl, mix the almond flour with 1 teaspoon of honey. Press this mixture firmly into the base of a mini springform pan or ramekin to create an even crust.
Pour the yogurt-protein mixture over the almond flour crust, smoothing the top with a spatula.
Drizzle the remaining 2 teaspoons of honey evenly over the top of the cheesecake for added sweetness.
For a no-bake version, cover and chill in the refrigerator for at least 3 hours until set. For a lightly baked version, bake in the preheated oven for 12-15 minutes until just set, then cool completely and chill before serving.
Enjoy your protein-packed cheesecake as a satisfying treat that aligns with your nutritional goals!