YOUR SOLIN GENERATED RECIPE
Silky Greek Yogurt Protein Cheesecake
Experience a blissfully silky cheesecake that packs a protein punch without compromising on creamy decadence. This dessert harmoniously blends nonfat Greek yogurt, low‐fat cream cheese, and protein powder for a dense, luxurious texture, balanced by a light graham cracker crust and a hint of tangy lemon and vanilla. It's the perfect guilt-free treat to satisfy your sweet tooth while keeping your nutrition goals in check.
INGREDIENTS
1 cup Nonfat Greek Yogurt
4 oz Low-Fat Cream Cheese
1 scoop Whey Protein Isolate
2 Egg Whites
1/4 cup Graham Cracker Crumbs
1 tsp Vanilla Extract
1 tbsp Fresh Lemon Juice
Sweetener to taste
PREPARATION
Preheat your oven to 325°F.
In a small bowl, prepare the crust by placing the graham cracker crumbs into the bottom of a lined 6-inch springform or cheesecake pan. Press down gently to form an even layer.
In a blender or food processor, combine nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg whites, vanilla extract, lemon juice, and your favorite sweetener. Blend until the mixture is silky smooth and well integrated.
Pour the creamy mixture over the pressed graham cracker crust, smoothing the top with a spatula to ensure even thickness.
Place the pan in the preheated oven and bake for about 25 minutes. The cheesecake will be set around the edges but may remain a bit soft in the center.
Remove the cheesecake from the oven and allow it to cool at room temperature for 20 minutes. Then refrigerate for at least 2 hours to let the dessert fully set and develop its rich, silky texture.
Slice and serve chilled. Enjoy your protein-packed dessert!