YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Berries
A luscious, guilt-free dessert that marries the tang of nonfat Greek yogurt with the creamy texture of light cream cheese and a hint of vanilla whey protein. Topped with a delicate almond flour crust and finished with fresh berries, this cheesecake offers a delightful balance of sweet and tangy flavors with a satisfying protein boost.
INGREDIENTS
2/3 cup Nonfat Greek Yogurt (approx. 150g)
1.5 oz Light Cream Cheese (approx. 42g)
1 large Egg White (approx. 33g)
1 scoop Vanilla Whey Protein Isolate (approx. 30g)
1/8 cup Almond Flour (approx. 14g)
1/4 cup Fresh Mixed Berries (approx. 37g)
PREPARATION
Preheat your oven to 350°F (175°C) if you plan to set the cheesecake in a warm environment or slightly bake the crust.
In a mixing bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg white until the mixture is smooth and creamy.
Gently fold in the vanilla whey protein isolate until fully combined, ensuring there are no lumps.
In a separate small bowl, mix the almond flour. Then, gently stir it into the cheesecake mixture to create a subtle, nutty texture that serves as the base.
Pour the mixture into a small, oven-safe ramekin or a mini cheesecake pan. If desired, lightly tap the pan on the counter to remove any air bubbles.
Bake in the preheated oven for 15-18 minutes until the edges begin to set while keeping the center slightly jiggly for creaminess, or chill in the refrigerator for a no-bake version.
Allow the cheesecake to cool, then top with fresh mixed berries.
Serve chilled and enjoy a protein-packed dessert that satisfies your sweet cravings while staying within your nutritional goals.