YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A light and creamy crustless cheesecake that balances velvety Greek yogurt, tangy low‐fat cream cheese, and a touch of vanilla protein for a delightful protein boost. A subtle almond-oat crust at the base adds a pleasant crunch, making it a perfect guilt-free dessert.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (plain)
2 oz Low-Fat Cream Cheese
0.5 scoop Vanilla Whey Protein Powder
1 large Egg White
0.25 cup Rolled Oats
0.5 tsp Vanilla Extract
1 tsp Lemon Juice
5 drops Stevia Liquid Concentrate
PREPARATION
Preheat your oven to 350°F and lightly grease a mini cheesecake pan or ramekin.
In a small bowl, blend the rolled oats until they reach a coarse flour consistency. Press the ground oats firmly into the bottom of your pan to form a thin crust.
In a separate bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein powder, and egg white. Whisk until the mixture is smooth and well combined.
Add the vanilla extract, lemon juice, and stevia drops to the creamy mixture, stirring gently to incorporate the flavors.
Pour the filling over the prepared oat crust, smoothing the top evenly.
Bake in the preheated oven for about 18-20 minutes or until the edges are set and the center slightly jiggles.
Allow the cheesecake to cool completely before refrigerating for at least 2 hours to firm up.
Serve chilled and enjoy a protein-packed, creamy dessert.