YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a light, protein-packed cheesecake that combines the tang of non-fat Greek yogurt with the creamy richness of reduced-fat cream cheese and a subtle vanilla whey boost. This dessert features a simple graham cracker crust, a hint of sweetness from honey, and a delicate drizzle of almond butter. It’s a satisfying treat that feels indulgent while keeping your macros in check.
INGREDIENTS
0.75 cup Non-Fat Greek Yogurt
0.9 oz Reduced-Fat Cream Cheese
13 g Vanilla Whey Protein Isolate
1 oz Graham Crackers
1 tbsp Honey
0.65 tbsp Almond Butter
PREPARATION
Preheat your oven to 350°F.
Crush the graham crackers in a food processor or by placing them in a plastic bag and gently crushing with a rolling pin. Press the crushed crackers evenly into the bottom of a small, springform pan to form the crust.
In a mixing bowl, whisk together the non-fat Greek yogurt, reduced-fat cream cheese, vanilla whey protein isolate, and honey until smooth and well combined.
Pour the creamy mixture over the prepared graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are just set. The center should still be slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature. Then, cover and refrigerate for at least 2 hours to allow it to fully set.
Before serving, drizzle the almond butter evenly over the top. Slice and enjoy your protein-packed dessert chilled.