YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A light and creamy protein-packed cheesecake dessert that combines nonfat Greek yogurt, a hint of whey protein, and fat-free cream cheese. The subtle almond flour crust and fresh blueberry topping create a refreshing finish with a smooth, indulgent texture, perfect for a guilt-free treat.
INGREDIENTS
3/4 cup nonfat Greek yogurt
1 large egg white
1/2 scoop whey protein isolate (~15g)
2 ounces fat-free cream cheese
10 grams almond flour
1 teaspoon honey
1/4 cup blueberries
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour with a tiny drizzle of water (if needed) and press the mixture evenly into the bottom of a mini springform or oven-safe ramekin to form a light crust. Bake the crust for 5 minutes and set aside.
In a blender or food processor, blend the nonfat Greek yogurt, egg white, whey protein isolate, and fat-free cream cheese until smooth and creamy.
Stir in the teaspoon of honey into the cheesecake mixture for a touch of natural sweetness.
Pour the creamy mixture over the pre-baked almond flour crust, smoothing the top with a spatula.
Bake in the oven for 15-18 minutes, or until the edges are slightly set. The center may remain a bit soft for a creamy texture.
Allow the cheesecake to cool to room temperature before transferring to the refrigerator for at least 2 hours to firm up.
Top with fresh blueberries just before serving and enjoy your protein-packed, creamy dessert.