YOUR SOLIN GENERATED RECIPE
Creamy Protein Cheesecake with Greek Yogurt
A delightfully creamy, protein-packed cheesecake that strikes the perfect balance between tangy Greek yogurt and silky low‐fat cream cheese. Lightly sweetened with honey and a hint of vanilla, this dessert offers a smooth texture atop a crunchy graham cracker crust. Every bite is a satisfying, nutrient-dense indulgence that feels both nourishing and decadent.
INGREDIENTS
150g Nonfat Greek Yogurt
2 oz Low-Fat Cream Cheese
2 Egg Whites
10g Vanilla Whey Protein Isolate
1/3 cup Graham Cracker Crumbs (approx. 40g)
2 tsp Honey
PREPARATION
Preheat your oven to 325°F (163°C). Lightly grease a small, springform or oven-safe ramekin dish.
In a bowl, mix together the graham cracker crumbs to form an even layer at the bottom of the dish, pressing gently to create the crust.
In a separate large bowl, whisk the egg whites until just combined. Then add the nonfat Greek yogurt, low-fat cream cheese, and vanilla whey protein isolate. Mix until the mixture is smooth and homogeneous.
Fold in the honey and a few drops of vanilla extract if desired, stirring to incorporate all the flavors.
Pour the creamy mixture over the prepared crust, ensuring an even layer on top.
Place the dish in the preheated oven and bake for about 20 minutes. The cheesecake should just set around the edges while still remaining slightly soft in the center.
Remove from the oven and let cool to room temperature. Then chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the texture to firm up.
Serve chilled and enjoy your protein-packed, creamy cheesecake!