YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Experience a luscious, guilt-free cheesecake that balances tangy, creamy Greek yogurt with the nutty richness of almond flour and almond butter. This delightful dessert offers a satisfying texture with a crisp almond crust, a smooth, protein-packed filling, and a gentle almond butter finish—perfect for a nutritious treat that supports your fitness goals.
INGREDIENTS
30 grams Almond Flour
150 grams Non-fat Greek Yogurt
2 large Egg Whites
13.5 grams Almond Butter
PREPARATION
Preheat your oven to 350°F (175°C).
In a small bowl, mix the almond flour with a tiny pinch of salt (optional) to form the crust base. Press the almond flour evenly into the bottom of a small, oven-safe dish or ramekin.
Lightly bake the almond flour crust in the preheated oven for about 8-10 minutes until lightly toasted. Remove from the oven and let it cool slightly.
In a separate bowl, combine the non-fat Greek yogurt and egg whites. Whisk until smooth and fully incorporated, ensuring a velvety consistency in the filling.
Pour the yogurt mixture over the pre-baked almond crust, smoothing the top with a spatula.
Gently drizzle the almond butter over the top of the filling in a thin stream to add a nutty accent.
Return the dish to the oven and bake for an additional 12-15 minutes, or until the edges are slightly set but the center remains creamy.
Remove from the oven and let the cheesecake cool completely before refrigerating for at least 2 hours to firm up.
Serve chilled for a refreshing, protein-packed dessert.