YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A luscious, creamy protein cheesecake that artfully balances tangy nonfat Greek yogurt and velvety low‐fat cream cheese with a hint of vanilla and a boost of whey protein. Finished with a crisp graham cracker crust, this dessert provides a satisfying treat that harmonizes indulgence and nutritional balance to delight your palate while supporting your fitness goals.
INGREDIENTS
150g Nonfat Greek Yogurt
60g Low-Fat Cream Cheese
0.5 scoop Whey Protein Isolate (approx 15g)
1 large Egg White
1/8 cup Graham Cracker Crumbs
0.5 tsp Vanilla Extract
0.5 tsp Stevia
PREPARATION
Preheat your oven to 350°F if you intend to bake the base slightly; alternatively, no-bake methods work well for this dessert.
In a medium mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, egg white, vanilla extract, and stevia until the mixture is completely smooth and creamy.
Gently fold in the graham cracker crumbs to distribute them evenly, creating a subtle, crunchy contrast to the creamy filling.
Spoon the mixture into ramekins or a serving dish. For a firmer set, refrigerate for at least 2 hours. If you prefer a slightly baked version, transfer the mixture to a pre-lined baking dish and bake for 12-15 minutes until just set, then chill.
Serve chilled and enjoy this guilt-free, protein-packed dessert as a perfect balance of indulgence and nutrition.