Creamy Chocolate Protein Cheesecake with Crunchy Seed Crumble

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

Creamy Chocolate Protein Cheesecake with Crunchy Seed Crumble

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Cheesecake with Crunchy Seed Crumble

Enjoy a decadent yet guilt-free slice of creamy chocolate protein cheesecake topped with a crunchy seed crumble. This recipe balances silky blended cottage cheese and Greek yogurt fortified with chocolate protein powder and rich cocoa, paired with a delightful mix of pumpkin, flax, and chia seeds for an irresistible texture and satisfying crunch.

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NUTRITION

383kcal
Protein
50.9g
Fat
12.1g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (110g)

1/4 cup Nonfat Greek Yogurt (60g)

1 scoop Chocolate Protein Powder (28g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tsp Vanilla Extract (5g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Pumpkin Seeds (9g)

1 tbsp Flax Seeds (7g)

1 tsp Chia Seeds (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a blender, combine the low-fat cottage cheese, nonfat Greek yogurt, chocolate protein powder, unsweetened cocoa powder, vanilla extract, and unsweetened almond milk until smooth and creamy.

  • 2

    Transfer the mixture into a serving dish or small ramekin to form the cheesecake base.

  • 3

    In a small bowl, mix the pumpkin seeds, flax seeds, and chia seeds to create the crunchy seed crumble topping.

  • 4

    Sprinkle the seed crumble evenly over the cheesecake mixture.

  • 5

    Refrigerate for at least 1 hour to allow the cheesecake to set and the flavors to meld before serving.

Creamy Chocolate Protein Cheesecake with Crunchy Seed Crumble

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

Creamy Chocolate Protein Cheesecake with Crunchy Seed Crumble

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Cheesecake with Crunchy Seed Crumble

Enjoy a decadent yet guilt-free slice of creamy chocolate protein cheesecake topped with a crunchy seed crumble. This recipe balances silky blended cottage cheese and Greek yogurt fortified with chocolate protein powder and rich cocoa, paired with a delightful mix of pumpkin, flax, and chia seeds for an irresistible texture and satisfying crunch.

NUTRITION

383kcal
Protein
50.9g
Fat
12.1g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (110g)

1/4 cup Nonfat Greek Yogurt (60g)

1 scoop Chocolate Protein Powder (28g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tsp Vanilla Extract (5g)

1/4 cup Unsweetened Almond Milk (60g)

1 tbsp Pumpkin Seeds (9g)

1 tbsp Flax Seeds (7g)

1 tsp Chia Seeds (5g)

PREPARATION

  • 1

    In a blender, combine the low-fat cottage cheese, nonfat Greek yogurt, chocolate protein powder, unsweetened cocoa powder, vanilla extract, and unsweetened almond milk until smooth and creamy.

  • 2

    Transfer the mixture into a serving dish or small ramekin to form the cheesecake base.

  • 3

    In a small bowl, mix the pumpkin seeds, flax seeds, and chia seeds to create the crunchy seed crumble topping.

  • 4

    Sprinkle the seed crumble evenly over the cheesecake mixture.

  • 5

    Refrigerate for at least 1 hour to allow the cheesecake to set and the flavors to meld before serving.