YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake with Fresh Mango
A protein-packed cheesecake baked with thick Greek yogurt and vanilla, finished with a layer of vibrant, juicy mango slices.
INGREDIENTS
170g Non-fat Greek Yogurt
12g Vanilla Whey Protein Powder
3 tbsp Liquid Egg Whites
1 tbsp Almond Flour
100g Fresh Mango
0.5 tsp Vanilla Extract
PREPARATION
Preheat your oven to 325°F and lightly grease a small oven-safe ramekin with a touch of coconut oil or cooking spray.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, liquid egg whites, and vanilla extract until the batter is completely smooth and free of lumps.
Sprinkle the almond flour evenly into the bottom of the ramekin to create a light, floury base for the cheesecake.
Carefully pour the yogurt mixture over the almond flour and smooth the top with a spatula.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center still has a very slight jiggle.
Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
Transfer the ramekin to the refrigerator and chill for at least two hours to allow the texture to firm up and become creamy.
Top with the freshly sliced mango just before serving to maintain the fruit's vibrant color and juicy texture.