YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A light, protein-packed cheesecake with a delicate balance of tangy Greek yogurt and smooth low-fat cream cheese, elevated by a hint of vanilla and honey sweetness. Its almond flour crust adds a subtle crunch, making it a guilt-free treat that satisfies your dessert cravings while aligning with your nutritional goals.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
3 oz Low-Fat Cream Cheese (84g)
15g Vanilla Whey Protein Powder
1/4 cup Almond Flour (28g)
1 tsp Honey (7g)
1/2 tsp Vanilla Extract
Pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small springform pan or ramekin.
In a bowl, whisk together the Nonfat Greek Yogurt, Low-Fat Cream Cheese, Vanilla Whey Protein Powder, Honey, and Vanilla Extract until the mixture is smooth and creamy. Add a pinch of salt to enhance the flavors.
In another small bowl, combine the Almond Flour with a tiny pinch of salt. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Pour the creamy yogurt mixture over the crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges begin to set. The center should be slightly jiggly, resembling a traditional cheesecake texture.
Remove from the oven and allow to cool to room temperature. For a firmer set and a chilled dessert experience, refrigerate for at least 2 hours before serving.
Slice and enjoy your protein-packed, guilt-free dessert!