YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Cheesecake with Greek Yogurt
Enjoy a luscious chocolate protein cheesecake that combines a velvety Greek yogurt and chocolate protein filling with a nutty almond flour crust. The smooth, rich texture is accented by a drizzle of honey, a sprinkle of cocoa nibs, and a touch of almond butter for a gourmet finish—all while aligning beautifully with your nutritional goals.
INGREDIENTS
0.75 cup Nonfat Greek Yogurt (180g)
0.75 scoop Chocolate Protein Powder (22.5g)
0.33 cup Almond Flour (35g)
1 teaspoon Coconut Oil (4.5g)
1 tablespoon Honey
1 tablespoon Cocoa Nibs
1 tablespoon Almond Butter
PREPARATION
Preheat your oven to 350°F.
Prepare the almond crust by mixing the almond flour with the melted coconut oil until a crumbly dough forms. Press the mixture firmly into the bottom of a small, greased springform pan to create an even layer.
In a large bowl, combine the nonfat Greek yogurt and chocolate protein powder, stirring until the mixture is completely smooth and uniform.
Pour the yogurt-protein mixture over the crust in the springform pan, smoothing out the top with a spatula.
Bake in the preheated oven for 15-18 minutes, or until the edges start to set. The center should remain slightly wobbly to ensure a silky texture once cooled.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to fully set.
Before serving, drizzle the honey over the top, sprinkle with cocoa nibs, and add dollops of almond butter for an extra layer of rich flavor.
Slice and enjoy this decadent yet nutritious dessert that perfectly balances indulgence with your macro goals.