YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Fresh Berries
A light, protein-packed twist on traditional cheesecake, combining creamy nonfat Greek yogurt with a touch of vanilla whey and delicate fresh berries. This no-fuss dessert offers a luscious, tangy flavor balanced by a crisp, almond-flour crust, making each bite refreshingly decadent yet perfectly aligned with your nutritional goals.
INGREDIENTS
170g Nonfat Greek Yogurt
15g Vanilla Whey Protein Isolate
1 Pasteurized Egg White
1/2 cup Mixed Fresh Berries
20g Almond Flour
1 tsp Coconut Oil
1/4 tsp Vanilla Extract
1 tsp Fresh Lemon Juice
1/2 tsp Stevia
PREPARATION
Preheat your oven to 325°F (163°C). Line a small ramekin or individual cheesecake pan with parchment paper.
Prepare the crust by combining the almond flour, coconut oil, and half of the stevia in a small bowl. Mix until the mixture comes together. Press the mixture firmly into the bottom of the prepared pan to form an even layer.
In a blender or food processor, combine the nonfat Greek yogurt, vanilla whey protein isolate, pasteurized egg white, vanilla extract, lemon juice, and remaining stevia. Blend until smooth and creamy.
Pour the cheesecake filling over the crust, smoothing the top with a spatula.
Place the pan in the oven and bake for about 20-25 minutes, or until the center is just set. Avoid overbaking to maintain a creamy texture.
Remove from the oven and allow the cheesecake to cool at room temperature for 10 minutes before gently folding in the mixed fresh berries on top or serving them on the side.
Refrigerate for at least 2 hours to allow the cheesecake to firm up before serving. Enjoy your protein-packed, guilt-free dessert!