YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
Enjoy a light, protein-packed cheesecake that marries the creaminess of fat-free cream cheese and Greek yogurt with the natural sweetness of fresh berries, all perched atop a delicate digestive biscuit crust. This dessert offers a luxurious texture and a tangy finish with a subtle hint of vanilla, creating a satisfying sweet treat that supports your nutritional goals.
INGREDIENTS
6 oz Nonfat Greek Yogurt (170g)
4 oz Fat-Free Cream Cheese (113g)
2 large Egg Whites (66g)
0.5 scoop Vanilla Whey Protein Powder (15g)
1/2 cup Mixed Fresh Berries (75g)
1 oz Digestive Biscuit Crumbs (28g)
1/2 tsp Vanilla Extract (optional)
Stevia to taste (optional)
PREPARATION
Preheat your oven to 350°F if you prefer a lightly baked crust. Otherwise, set aside if making a no-bake version.
Mix the digestive biscuit crumbs with a small amount of water or a few drops of melted fat-free butter until they hold together. Press the mixture firmly into the base of a small, springform pan to form an even crust.
In a mixing bowl, combine the nonfat Greek yogurt, fat-free cream cheese, egg whites, and vanilla whey protein powder. If desired, add 1/2 teaspoon of vanilla extract and your preferred sweetener to taste. Blend thoroughly until the mixture is smooth and creamy.
Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.
For a baked version, place the pan in the oven and bake for 18-20 minutes until the edges are set but the center remains slightly jiggly. For a no-bake version, chill the mixture in the refrigerator for at least 3-4 hours to firm up.
Before serving, top with the fresh mixed berries, distributing evenly over the cheesecake.
Slice into portions and enjoy a dessert that balances indulgence with a clean, protein-rich profile!