YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A light and creamy cheesecake that packs a protein punch, balancing the tangy richness of nonfat Greek yogurt and fat-free cream cheese with a subtle hint of vanilla and a satisfying almond-flour crust. This dessert is designed to be both indulgent and nourishing, making it a perfect guilt-free treat to end a meal on a high note.
INGREDIENTS
200g Nonfat Greek Yogurt
2 oz Fat-Free Cream Cheese
0.5 scoop Whey Protein Isolate
20g Almond Flour
1 tsp Coconut Oil
1 tsp Vanilla Extract
1 tsp Sweetener of Choice
1 tsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, combine the almond flour and melted coconut oil until the mixture holds together. Press this mixture evenly into the base of a small, oven-safe dish lined with parchment paper to form the crust.
In a blender or food processor, combine the nonfat Greek yogurt, fat-free cream cheese, whey protein isolate, vanilla extract, sweetener, and fresh lemon juice. Blend until the mixture is completely smooth and creamy.
Pour the cheesecake filling over the prepared almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the edges begin to turn slightly golden and the center is set.
Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours before serving to enhance its creamy texture.
Slice into desired portions and enjoy your protein-packed, guilt-free dessert.