YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A light, creamy cheesecake that blends nonfat Greek yogurt with a hint of vanilla and a touch of whey protein for an extra boost. Set atop a delicate almond flour crust and crowned with a mix of fresh, tangy berries drizzled with a whisper of honey, this dessert delivers a harmonious balance of flavors and textures.
INGREDIENTS
1/4 cup Almond Flour (28g)
200g Nonfat Greek Yogurt
1 large Egg White (33g)
0.5 scoop Whey Protein Isolate (≈15g)
50g Mixed Berries
25g Additional Mixed Berries
0.5 teaspoon Honey
0.5 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F (175°C). Lightly grease a small round springform pan or mini cheesecake molds.
In a small bowl, mix the almond flour with a tiny pinch of salt if desired. Press the almond flour evenly into the base of your pan to form a thin crust. Bake the crust for 6-8 minutes until set, then remove from the oven.
In a blender or using a hand mixer, combine the nonfat Greek yogurt, egg white, whey protein isolate, and vanilla extract. Blend until smooth and slightly frothy.
Pour the cheesecake mixture over the pre-baked almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for about 15-18 minutes until the edges are set but the center remains slightly jiggly.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Before serving, top the cheesecake with the mixed berries and drizzle with honey. Optionally, add the additional berries for extra flavor and presentation.
Slice and enjoy your protein-packed, guilt-free dessert!