YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Cheesecake
Enjoy a luxuriously smooth chocolate cheesecake that’s rich in flavor and protein. This dessert combines velvety cream cheese and Greek yogurt with a whisper of chocolate from cocoa and protein powder, all nestled on a delicate almond flour crust. Finished with a hint of coconut oil, chia seeds, and a drizzle of honey, this cheesecake delivers a satisfying sweet treat with a balanced nutritional profile.
INGREDIENTS
3 oz Full Fat Cream Cheese
1/2 cup Nonfat Greek Yogurt
1/2 scoop Chocolate Protein Powder
1 tbsp Unsweetened Cocoa Powder
1/4 cup Almond Flour
1 Egg White
1 tsp Coconut Oil
1/2 tbsp Chia Seeds
1 tsp Honey
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small springform pan.
In a bowl, mix together the almond flour and coconut oil until the mixture comes together as a crumbly dough. Press this evenly into the base of the pan to form the crust.
In a separate mixing bowl, combine the full fat cream cheese, nonfat Greek yogurt, egg white, chocolate protein powder, and unsweetened cocoa powder. Beat until the mixture is completely smooth and silky.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Lightly sprinkle the chia seeds over the top, then drizzle the honey evenly for a touch of natural sweetness.
Bake in the preheated oven for 20-25 minutes, or until the edges become set and the center has a slight wobble.
Remove from the oven and allow to cool completely. Once cooled, chill in the refrigerator for at least 2 hours to let the cheesecake firm up.
Slice and serve chilled for a decadent, protein-packed dessert.