YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Mixed Berries
Indulge in a velvety, protein-packed cheesecake that strikes the perfect balance between creamy richness and the fresh burst of mixed berries. This dessert marries the tang of Greek yogurt with the smooth texture of low-fat cream cheese, lightly sweetened with a hint of vanilla whey, all nestled on a crisp graham cracker crust. A refreshing medley of berries adds a pop of color and natural sweetness, offering a sophisticated treat that not only satisfies your sweet tooth but also supports your health and fitness goals.
INGREDIENTS
1/4 cup graham cracker crumbs
1 teaspoon unsalted butter, melted
1 cup nonfat Greek yogurt
6 oz low-fat cream cheese
1/2 scoop vanilla whey protein powder
1 large egg white
1/2 cup mixed berries
1 teaspoon vanilla extract
PREPARATION
Preheat your oven to 350°F if you prefer a lightly baked crust, or simply prepare a no-bake version by chilling.
In a small bowl, mix the graham cracker crumbs with melted butter until evenly combined. Press this mixture firmly into the base of a small springform pan or a serving dish to form an even crust.
In a blender or food processor, blend the nonfat Greek yogurt, low-fat cream cheese, half scoop of vanilla whey protein powder, egg white, and vanilla extract until the mixture is smooth and creamy.
Pour the mixture over the prepared crust, smoothing out the top with a spatula.
Gently fold in or swirl the half cup of mixed berries into the top layer. Reserve a few berries for garnish if desired.
For a baked version, place in the oven for 15-18 minutes until the edges set slightly; for a no-bake dessert, chill the cheesecake in the refrigerator for at least 4 hours or until firm.
Serve chilled, garnished with any remaining fresh berries. Enjoy this protein-boosted dessert that perfectly balances creamy texture and fruity freshness.