YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
A lighter twist on classic cheesecake featuring a silky blend of nonfat Greek yogurt, light cream cheese, and a touch of vanilla whey protein, all set on a crunchy graham cracker crust. This refreshing dessert offers a creamy texture with a subtle tang, perfect for indulging your sweet cravings while staying on track with your protein goals.
INGREDIENTS
130g Nonfat Greek Yogurt
50g Light Cream Cheese
3 Egg Whites
0.5 scoop Vanilla Whey Protein Powder (approx. 15g)
15g Graham Cracker Crumbs
PREPARATION
Preheat your oven to 325°F (163°C). Lightly grease a small, springform pan or ramekin to prepare for baking.
In a mixing bowl, combine the nonfat Greek yogurt, light cream cheese, egg whites, and vanilla whey protein powder. Use a hand whisk or an electric mixer to blend until you achieve a smooth and creamy consistency.
Gently fold in the graham cracker crumbs to incorporate a mild crunch that will serve as a subtle crust within the cheesecake mixture.
Pour the mixture into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set around the edges yet still slightly wobbly in the center.
Remove from the oven and allow it to cool at room temperature for about 10 minutes before refrigerating for at least 2 hours to let the flavors meld and the texture firm up.
Serve chilled and enjoy your protein-packed, guilt-free dessert.