YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A luscious, no-bake cheesecake that balances the tang of full-fat Greek yogurt and the creamy smoothness of low-fat cream cheese, subtly enhanced with a touch of vanilla protein and honey. Resting atop a delicate almond flour crust, this dessert offers a velvety texture with a bright hint of lemon zest to finish—a protein-packed, guilt-free indulgence that satisfies your sweet cravings without compromising your nutritional goals.
INGREDIENTS
1 cup Full-Fat Greek Yogurt (245g)
1 oz Low-Fat Cream Cheese (28g)
1/4 scoop Vanilla Whey Protein Powder (~8g)
1/4 cup Almond Flour (28g)
2 tablespoons Honey
1 teaspoon Lemon Zest
PREPARATION
Prepare a small serving dish or mini cheesecake pan by ensuring the surface is level.
In a bowl, combine the almond flour with a tiny pinch of salt (optional) to create a simple crust. Press the almond flour evenly into the base of your dish.
In a separate mixing bowl, whip the low-fat cream cheese until smooth.
Add the full-fat Greek yogurt to the cream cheese and blend until completely combined.
Stir in the vanilla whey protein powder and honey, mixing thoroughly to ensure an even texture.
Fold in the lemon zest to infuse a subtle brightness into the mixture.
Pour the creamy mixture over the almond flour crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours (or overnight) to allow the cheesecake to set and the flavors to meld.
Once set, slice and serve chilled for a refreshing, protein-packed dessert.