YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake with Mixed Berries
A light yet protein-packed cheesecake that swaps traditional cream cheese for nonfat Greek yogurt and egg whites, enriched with a touch of whey protein for an extra protein boost. The graham cracker crust provides a perfect crunchy base, while a topping of fresh mixed berries adds a burst of natural sweetness and tang, making this a deliciously balanced treat.
INGREDIENTS
1 cup Nonfat Greek Yogurt (245g)
2 large Egg Whites (66g)
0.5 scoop Whey Protein Isolate (15g)
0.5 cup Graham Cracker Crumbs (50g)
0.5 cup Mixed Berries (75g)
Stevia to taste (optional)
PREPARATION
Preheat your oven to 325°F.
In a small bowl, combine the graham cracker crumbs. Press them firmly into the base of a lightly greased 6-inch springform pan to form an even crust.
In a large mixing bowl, whisk together the nonfat Greek yogurt, egg whites, whey protein isolate, and stevia (if using) until completely smooth.
Pour the yogurt mixture over the prepared graham cracker crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes until the cheesecake is set but still slightly wobbly in the center.
Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Before serving, top with fresh mixed berries.
Slice and enjoy this light, protein-rich dessert!