YOUR SOLIN GENERATED RECIPE
Creamy Vanilla Greek Yogurt Protein Cheesecake
Indulge in a silky, protein-packed cheesecake with a creamy blend of vanilla Greek yogurt, light cream cheese, and a hint of vanilla whey. Perfectly sweetened and accented with a delicate almond crust, this dessert is a treat that offers a harmonious balance of rich flavors and smooth textures, making it both satisfying and health-conscious.
INGREDIENTS
150g Nonfat Greek Yogurt
98g Low-Fat Cream Cheese (approx. 3.5 oz)
10g Vanilla Whey Protein Isolate
1 Egg White
14g Almond Flour
1 tsp Honey
0.5 tsp Vanilla Extract
Pinch of Lemon Zest
PREPARATION
Preheat your oven to 350°F if you prefer a lightly baked base, or chill in the fridge for a no-bake version.
In a small bowl, mix the almond flour with a pinch of honey to form a crumbly crust. Press the mixture evenly into the bottom of a small springform pan or ramekin.
In a separate mixing bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein, and egg white until smooth and creamy.
Stir in the vanilla extract and lemon zest, and adjust sweetness with a bit more honey if desired.
Pour the creamy mixture over the almond crust, smoothing the top with a spatula.
For a baked cheesecake, place in the preheated oven for 15-18 minutes until set but still slightly jiggly in the center, then cool to room temperature. For a no-bake version, chill in the refrigerator for at least 2 hours.
Serve chilled and enjoy your protein-packed, creamy dessert.