YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
Enjoy a light yet decadently creamy cheesecake that features a protein-packed blend of non-fat Greek yogurt, low-fat cream cheese, and a touch of whey protein. This dessert is perfectly balanced with a crisp almond flour crust and hints of lemon and vanilla that brighten the palate. It’s a guilt-free treat that satisfies your sweet cravings while supporting your nutritional goals.
INGREDIENTS
1 cup Non-Fat Greek Yogurt (245g)
1 oz Low-Fat Cream Cheese (28g)
2 large Egg Whites (66g total)
0.25 scoop Whey Protein Powder (7.5g)
20g Almond Flour
0.5 tsp Vanilla Extract (2.5g)
1 tsp Fresh Lemon Juice (5g)
Dash of Stevia (optional)
PREPARATION
Preheat the oven to 350°F (175°C). Lightly grease a small springform pan or use a silicone mold.
In a medium bowl, mix the Non-Fat Greek Yogurt, Low-Fat Cream Cheese, egg whites, and whey protein powder until smooth and fully combined.
Stir in the vanilla extract, fresh lemon juice, and a dash of stevia if using. Taste and adjust sweetness as desired.
For the crust, combine the almond flour with a tiny drizzle of water if needed to bring it together into a crumbly consistency. Press the almond flour evenly into the base of the prepared pan.
Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are slightly set and the center is just firm to the touch.
Remove from the oven and let the cheesecake cool at room temperature for 10 minutes before transferring to the refrigerator to chill for at least 2 hours.
Once chilled, slice and enjoy a protein-packed dessert that perfectly fits your nutritional goals.