YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A light yet indulgent twist on classic cheesecake! This dessert layers a creamy, protein-packed filling made with Greek yogurt, low-fat cream cheese, and a touch of protein powder over a nutty almond flour crust. Topped with a fresh medley of mixed berries, a drizzle of honey, and a sprinkle of chia seeds, each bite delivers a delightful blend of tangy, sweet, and crunchy textures that satisfies your dessert cravings while aligning with your nutritional goals.
INGREDIENTS
3/4 cup Plain Nonfat Greek Yogurt (183g)
2 oz Low-Fat Cream Cheese (56g)
1/2 scoop Vanilla Whey Protein Powder (15g)
1/4 cup Almond Flour (28g)
1/2 cup Mixed Berries (72g)
1 tbsp Honey (21g)
1/8 cup Chopped Walnuts (15g)
1 tbsp Chia Seeds (12g)
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small springform or pie dish.
In a bowl, combine the almond flour with a pinch of your favorite baking spice or a touch of sweetener if desired. Press this mixture evenly into the bottom of the dish to form the crust.
In another bowl, whisk together the Greek yogurt, low-fat cream cheese, and half scoop of vanilla protein powder until smooth and creamy. Make sure there are no lumps.
Pour the cheesecake filling over the almond flour crust and spread evenly.
Gently fold the mixed berries into the top of the filling or use them as a decorative topping.
Drizzle the honey evenly over the cheesecake, then sprinkle the chopped walnuts and chia seeds on top for added crunch and extra nutrition.
Place the dish in the oven and bake for 18-20 minutes, or until the edges begin to set. The center may still be slightly jiggly.
Remove from the oven and allow to cool to room temperature. For a firmer set, refrigerate for at least 2 hours before serving.
Enjoy your protein-packed, nutritious dessert that perfectly balances indulgence with your nutritional goals!