YOUR SOLIN GENERATED RECIPE
Creamy Greek Yogurt Protein Cheesecake
A crustless cheesecake baked with thick Greek yogurt and vanilla protein, topped with fresh blueberries for a perfectly velvety finish.
INGREDIENTS
0.9 cup Non-fat Greek Yogurt
12 grams Vanilla Whey Protein Powder
1 Large Egg
2 tablespoons Almond Flour
1 teaspoon Vanilla Extract
0.25 cup Fresh Blueberries
PREPARATION
Preheat your oven to 325°F (165°C) and lightly grease a 6-inch springform pan or a large oven-safe ramekin.
In a medium mixing bowl, whisk together the Greek yogurt, egg, and vanilla extract until the mixture is completely smooth.
Gently fold in the vanilla protein powder and almond flour using a spatula until just combined, ensuring there are no large dry clumps.
Pour the cheesecake batter into the prepared dish and smooth the top with the back of a spoon.
Scatter the fresh blueberries evenly over the top of the batter.
Bake for 25-30 minutes or until the edges are set and slightly golden, but the center still has a slight jiggle.
Remove from the oven and allow to cool to room temperature before transferring to the refrigerator.
Chill for at least 2 hours to allow the cheesecake to set fully before serving.