YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a lighter twist on traditional cheesecake with this protein-packed dessert. The creamy blend of nonfat Greek yogurt, fat-free cream cheese, and a hint of vanilla protein powder creates a smooth and tangy filling, while almond flour adds a delicate, nutty crust. Finished with a touch of egg yolk richness and brightened with a splash of lemon juice, every bite is a harmonious mix of creamy texture and sweet, subtle flavor that satisfies your dessert cravings without derailing your nutritional goals.
INGREDIENTS
3/4 cup Nonfat Greek Yogurt (185g)
3 oz Fat-Free Cream Cheese (85g)
0.25 scoop Vanilla Whey Protein Powder (7.5g)
1/4 cup Almond Flour (28g)
3 Egg Yolks
1 tsp Honey
1 tbsp Lemon Juice
1 tsp Vanilla Extract
Pinch of Salt
PREPARATION
Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or line it with parchment paper.
In a bowl, combine the almond flour and a pinch of salt. Press the mixture firmly into the bottom of the pan to form an even crust.
In a separate mixing bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, vanilla whey protein powder, egg yolks, honey, lemon juice, and vanilla extract until smooth and well blended.
Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.
Place the pan in the oven and bake for 25-30 minutes, or until the edges are set and the center slightly jiggles.
Remove from the oven and allow the cheesecake to cool to room temperature. Then, chill in the refrigerator for at least 2 hours to fully set.
Slice and serve chilled. Enjoy your protein-packed, creamy cheesecake dessert!