YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with Greek yogurt and vanilla protein on a toasted graham cracker crust, finished with a bright hint of lemon.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
1 large Egg White
3 tablespoons Graham Cracker Crumbs
2 teaspoons Coconut Oil
1 tablespoon Monkfruit Sweetener
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Combine the graham cracker crumbs with the melted coconut oil in a small bowl until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to create an even base.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg white, monkfruit sweetener, and vanilla extract until the batter is completely smooth.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set but the center remains slightly jiggly.
Remove from the oven and let it cool to room temperature before transferring to the refrigerator to chill for at least 3 hours to set completely.