YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
A creamy, no-bake protein cheesecake that blends the tangy taste of Greek yogurt with a hint of whey for an extra protein boost, all atop a delicate graham cracker crust enriched with a touch of almond butter for smoothness.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (170g)
0.5 scoop Whey Protein Isolate (15g)
0.25 cup Fat-Free Cottage Cheese (55g)
0.25 cup Crushed Graham Crackers (30g)
1 tsp Almond Butter (5g)
PREPARATION
In a blender or food processor, combine the nonfat Greek yogurt, whey protein isolate, and fat-free cottage cheese. Blend until completely smooth and silky.
In a small serving dish or individual jars, spread the crushed graham crackers evenly to form a thin crust. Drizzle the almond butter over the crust and gently mix to combine.
Pour the blended mixture over the graham cracker crust, smoothing out the top with a spatula.
Cover and chill in the refrigerator for at least 2 hours to set before serving.
Enjoy this light, protein-packed dessert that feels indulgent yet aligns with your dietary goals.