YOUR SOLIN GENERATED RECIPE
Greek Yogurt Protein Cheesecake
Whisked Greek yogurt and vanilla protein baked over a light graham cracker crust, finished with a handful of tart, juicy raspberries.
INGREDIENTS
0.75 cup Non-fat Greek Yogurt
0.5 scoop Vanilla Whey Protein Powder
2 large Egg Whites
3 tbsp Graham Cracker Crumbs
1.5 tsp Coconut Oil
2 tbsp Monk Fruit Sweetener
1 tsp Vanilla Extract
0.25 cup Fresh Raspberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
Stir the graham cracker crumbs and melted coconut oil together in a small bowl until the mixture feels like damp sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form the base.
Whisk the Greek yogurt, protein powder, egg whites, monk fruit sweetener, and vanilla extract in a medium bowl until the batter is completely smooth and lump-free.
Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.
Bake for 25 to 30 minutes until the edges are set and slightly golden, but the center remains just a bit jiggly.
Allow the cheesecake to cool at room temperature for 30 minutes before transferring it to the refrigerator to chill for at least 2 hours.
Top with fresh raspberries just before serving to add a bright, tart contrast to the creamy filling.