YOUR SOLIN GENERATED RECIPE
Silky Vanilla Protein Cheesecake with Greek Yogurt
A luscious, velvety cheesecake that blends the creamy tang of Greek yogurt and light cream cheese with a hint of vanilla whey protein. Set atop a crisp graham cracker crust and finished with a subtle berry compote and coconut cream drizzle, this dessert is a refined treat that satisfies your sweet tooth while hitting your macro targets.
INGREDIENTS
½ cup Nonfat Greek Yogurt
2 oz Low-Fat Cream Cheese
1 Egg White
0.35 scoop Vanilla Whey Protein Isolate
1.5 oz Crushed Graham Crackers
¼ cup Mixed Berries
1 tsp Honey
1 tbsp Coconut Cream
PREPARATION
Preheat your oven to 325°F. Lightly toast the crushed graham crackers in a small pan for 3-5 minutes until fragrant. Press the toasted crumbs firmly into the base of a small, springform or ramekin dish to form an even crust.
In a bowl, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein isolate. Whisk thoroughly until the mixture is uniformly smooth and silky.
Pour the cheesecake mixture onto the graham cracker crust, smoothing the top with a spatula.
Place the assembled cheesecake in the preheated oven and bake for 18-20 minutes, or until the edges are set and the center has a slight wobble.
While the cheesecake cools, prepare the topping by gently mixing the mixed berries with honey to create a quick compote. If desired, you can warm this mixture in a small saucepan for 2 minutes over low heat.
Once the cheesecake has reached room temperature, drizzle the berry compote and a thin layer of coconut cream over the top before serving.
Enjoy your silky vanilla protein cheesecake as a satisfying, protein-packed dessert.