YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A silky, tangy no-bake cheesecake boasting a creamy Greek yogurt base enriched with a hint of whey protein for that extra nutritional boost. Lightly set on a delicate almond flour crust and accented with a drizzle of honey and fresh blueberries, this dessert delivers a perfect balance of sweetness and protein—a guilt-free treat that satisfies your dessert cravings while supporting your nutrition goals.
INGREDIENTS
170g Nonfat Greek Yogurt
25g Whey Protein Isolate
22g Almond Flour
40g Blueberries
10g Honey
5g Lemon Juice
2g Vanilla Extract
PREPARATION
In a medium bowl, whisk together the nonfat Greek yogurt and whey protein isolate until smooth and well blended.
Mix in the almond flour, ensuring it is fully incorporated to add a subtle crust-like texture to the mixture.
Stir in lemon juice and vanilla extract for a bright, aromatic flavor, then drizzle in the honey to add natural sweetness.
Gently fold in the blueberries, reserving a few for topping if desired.
Spoon the mixture into serving glasses or small ramekins, smoothing the top with the back of a spoon.
Chill in the refrigerator for at least 2 hours, allowing the cheesecake to set and the flavors to meld.
Before serving, garnish with the reserved blueberries or an extra drizzle of honey for a polished finish.