YOUR SOLIN GENERATED RECIPE
Lightened-Up Chocolate Cookie Cheesecake
Enjoy a guilt-free twist on cheesecake that balances rich chocolate cookies with a creamy, protein-packed filling. This lightened-up cheesecake combines a crunchy, low-fat graham cracker crust with a tangy blend of nonfat Greek yogurt, fat-free cream cheese, and a touch of chocolate whey protein to deliver a dessert-like treat that’s both satisfying and energizing.
INGREDIENTS
1/3 cup chocolate graham cracker crumbs (approx 40g)
150g nonfat Greek yogurt
2 ounces fat-free cream cheese (56g)
20g chocolate whey protein isolate
A pinch of stevia (optional)
PREPARATION
Preheat your oven to 350°F if you prefer a slightly warmed crust, or use a chilled method for a no-bake version.
In a small bowl, combine the chocolate graham cracker crumbs. If desired, add a few drops of water or a light spray of non-stick cooking spray to help the crumbs stick together, then press the mixture firmly into the base of a small springform pan or ramekin to form an even crust.
In a separate medium bowl, blend the nonfat Greek yogurt, fat-free cream cheese, and chocolate whey protein isolate until completely smooth. Taste the mixture, and if additional sweetness is desired, incorporate a pinch of stevia.
Pour the creamy filling over the prepared crust, smoothing the top with a spatula until it’s evenly distributed.
Refrigerate the assembled cheesecake for at least 2 hours (or overnight) to allow it to set properly. For a warm twist, you can serve it slightly chilled by letting it sit at room temperature for 10 minutes before serving.
Slice and enjoy your lightened-up, protein-packed chocolate cookie cheesecake as a refreshing treat any time of day.