YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A velvety cheesecake made with Greek yogurt and vanilla protein, baked on a toasted almond crust and topped with a handful of juicy blueberries.
INGREDIENTS
3/4 cup Non-fat Greek Yogurt
1 scoop Vanilla Whey Protein Powder
2 tablespoons Egg Whites
3 tablespoons Almond Flour
1 tablespoon Coconut Oil
1/2 cup Fresh Blueberries
PREPARATION
Preheat your oven to 325°F and lightly grease a small ramekin or 4-inch springform pan.
Mix the almond flour and melted coconut oil in a small bowl until it reaches a sandy consistency.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate bowl, whisk together the Greek yogurt, protein powder, and egg whites until completely smooth and no lumps remain.
Pour the cheesecake batter over the almond crust and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool at room temperature before refrigerating for at least two hours to set fully.
Top with fresh blueberries before serving.