YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a light, protein-packed cheesecake that balances tangy nonfat Greek yogurt with velvety low-fat cream cheese and a hint of vanilla protein, all set atop a delicate almond flour base. This no-bake treat is refreshingly creamy and satisfies your sweet cravings without compromising your macro goals.
INGREDIENTS
1/8 cup (14g) Almond Flour
6 oz (170g) Nonfat Greek Yogurt
1.5 oz (42g) Low-Fat Cream Cheese
0.5 scoop (15g) Vanilla Whey Protein Powder
0.5 tsp Vanilla Extract
1 dash Sweetener (optional)
PREPARATION
In a small bowl, combine the almond flour with a tiny dash of water (or a few drops of vanilla extract) to form a moist, crumbly mixture. Press this mixture evenly into the base of a serving ramekin or small dish to create a thin crust layer.
In another bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein powder, vanilla extract, and sweetener until smooth and fully combined.
Spoon the creamy mixture over the pressed almond flour crust, smoothing out the top with a spatula.
Chill the cheesecake in the refrigerator for at least 2 hours to allow the flavors to meld and the texture to firm up slightly.
Serve chilled and enjoy a satisfying, protein-rich dessert that fits perfectly within your calorie and protein goals.