YOUR SOLIN GENERATED RECIPE
Silky Vanilla Protein Cheesecake
Enjoy a velvety, protein-packed dessert that balances creamy tanginess with a hint of vanilla. This cheesecake combines a light yet indulgent filling made with low-fat cream cheese, nonfat Greek yogurt, and vanilla whey protein, all nestled atop a crunchy almond flour crust – a perfect guilt-free treat that satisfies your sweet cravings while keeping your macros on track.
INGREDIENTS
1 scoop Vanilla Whey Protein Isolate (30g)
0.75 cup Nonfat Greek Yogurt (170g)
3 ounces Low-Fat Cream Cheese (85g)
0.25 cup Almond Flour (28g)
1 teaspoon Stevia or Liquid Sweetener
1 teaspoon Vanilla Extract
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 350°F. Lightly grease a small springform pan or a ramekin dish.
In a small bowl, combine the almond flour with a pinch of sweetener (if desired) and press evenly into the bottom of the pan to form a thin crust. Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven and let cool.
In a large mixing bowl, blend the low-fat cream cheese with the nonfat Greek yogurt until smooth and creamy.
Add in the vanilla whey protein isolate, vanilla extract, and fresh lemon juice. Mix until fully incorporated and the mixture is silky smooth. Taste and adjust sweetness if needed with a little more stevia.
Pour the cheesecake filling over the cooled almond flour crust, smoothing the top with a spatula.
Refrigerate the cheesecake for at least 3-4 hours or overnight, allowing it to set properly.
Once set, slice and serve chilled. Enjoy a light, protein-rich dessert that satisfies your sweet tooth without compromising your macro goals.