YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Protein Cheesecake Bowl with Crispy Cocoa Crumble
Indulge in a luxurious, no-bake cheesecake bowl that marries a silky chocolate protein-infused creamy base with a crunchy cocoa-infused crumble. This dish offers a decadent, velvety texture balanced by a satisfying crunch, perfect for anyone craving dessert-like satisfaction at any meal of the day without compromising on nutrition.
INGREDIENTS
80g Low-Fat Cream Cheese
100g Nonfat Plain Greek Yogurt
1 scoop (30g) Chocolate Protein Powder
1 tablespoon Unsweetened Cocoa Powder
1/4 cup Unsweetened Almond Milk
15g Rolled Oats
10g Almond Flour
1 teaspoon Unsweetened Cocoa Powder (for crumble)
Dash of Stevia
PREPARATION
In a mixing bowl, combine the low-fat cream cheese, nonfat Greek yogurt, chocolate protein powder, 1 tablespoon of unsweetened cocoa powder, and almond milk. Whisk until smooth and creamy.
Taste the creamy base and add a dash of stevia if extra sweetness is desired.
In a separate small bowl, stir together the rolled oats, almond flour, and 1 teaspoon of unsweetened cocoa powder for the crispy crumble.
To enhance the crunch, toast the crumble mixture in a dry pan over medium heat for 3-4 minutes, stirring frequently, until lightly golden. Alternatively, you can crisp it in a preheated oven at 350°F for 5 minutes.
Spoon the creamy chocolate cheesecake mixture into a serving bowl.
Sprinkle the crispy cocoa crumble evenly on top.
Enjoy immediately for a contrast of textures or chill briefly in the refrigerator for a slightly firmer cheesecake bowl experience.