Chocolate Protein Cheesecake with Almond Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chocolate Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake with Almond Crust

A decadent yet clean dessert that indulges your chocolate cravings while packing a protein punch. This chilled cheesecake features a creamy, chocolate-infused filling layered atop a delicate almond flour crust. Every bite is a balance of sweetness from cane sugar and a subtle nutty note, making it a delightful treat that satisfies both your taste buds and nutritional goals.

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NUTRITION

432kcal
Protein
37g
Fat
19.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 scoop Chocolate Protein Powder

1 tbsp Granulated Cane Sugar

20 g Almond Flour

1/2 tsp Coconut Oil

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PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, chocolate protein powder, and granulated cane sugar. Blend until the mixture is smooth and uniformly mixed.

  • 2

    For the almond crust, place the almond flour in a small bowl. Warm the coconut oil slightly to ensure it's liquid, then drizzle it into the almond flour. Mix until the almond flour is evenly moistened.

  • 3

    Press the almond flour mixture into the base of a small, single-serving cheesecake pan or ramekin to form an even layer.

  • 4

    Pour the cheesecake filling over the almond crust, smoothing the top with a spatula.

  • 5

    Refrigerate for at least 3 hours or until the cheesecake filling has fully set.

  • 6

    Once set, slice and serve chilled for a rich, protein-packed dessert experience.

Chocolate Protein Cheesecake with Almond Crust

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chocolate Protein Cheesecake with Almond Crust

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake with Almond Crust

A decadent yet clean dessert that indulges your chocolate cravings while packing a protein punch. This chilled cheesecake features a creamy, chocolate-infused filling layered atop a delicate almond flour crust. Every bite is a balance of sweetness from cane sugar and a subtle nutty note, making it a delightful treat that satisfies both your taste buds and nutritional goals.

NUTRITION

432kcal
Protein
37g
Fat
19.5g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Nonfat Greek Yogurt

1 oz Low-Fat Cream Cheese

1 scoop Chocolate Protein Powder

1 tbsp Granulated Cane Sugar

20 g Almond Flour

1/2 tsp Coconut Oil

PREPARATION

  • 1

    In a medium bowl, combine the nonfat Greek yogurt, low-fat cream cheese, chocolate protein powder, and granulated cane sugar. Blend until the mixture is smooth and uniformly mixed.

  • 2

    For the almond crust, place the almond flour in a small bowl. Warm the coconut oil slightly to ensure it's liquid, then drizzle it into the almond flour. Mix until the almond flour is evenly moistened.

  • 3

    Press the almond flour mixture into the base of a small, single-serving cheesecake pan or ramekin to form an even layer.

  • 4

    Pour the cheesecake filling over the almond crust, smoothing the top with a spatula.

  • 5

    Refrigerate for at least 3 hours or until the cheesecake filling has fully set.

  • 6

    Once set, slice and serve chilled for a rich, protein-packed dessert experience.