YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a luscious, protein-packed cheesecake that marries creamy full-fat cream cheese and velvety whole milk Greek yogurt with a hint of vanilla whey protein, all perched atop a light almond flour crust and finished with a delicate honey drizzle. This dessert delivers indulgence with a balanced nutritional profile to satisfy your sweet tooth while keeping your protein and calorie goals on track.
INGREDIENTS
1/4 cup Almond Flour (28g)
3/4 cup Whole Milk Greek Yogurt (200g)
2 oz Full-Fat Cream Cheese (56g)
1/2 scoop Vanilla Whey Protein Isolate (15g)
1 tbsp Honey (21g)
PREPARATION
Preheat your oven to 350°F (175°C).
Combine the almond flour in a small bowl with a light spray of non-stick cooking spray (optional) or a tiny bit of melted butter if desired. Press the mixture evenly into the base of a small, oven-safe ramekin or mini cheesecake pan.
Bake the almond flour crust for about 8-10 minutes until it starts to lightly brown. Remove from oven and let it cool slightly.
In a mixing bowl, whisk together the whole milk Greek yogurt, full-fat cream cheese, and vanilla whey protein isolate until the mixture is smooth and well incorporated.
Pour the creamy filling over the warm crust, smoothing the top with a spatula.
Drizzle the honey evenly over the top of the cheesecake for a touch of natural sweetness.
Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set properly.
Serve chilled and enjoy your protein-packed, creamy dessert.