Creamy Vegan Protein Cheesecake with Mixed Berries

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

Creamy Vegan Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Cheesecake with Mixed Berries

Indulge in this silky, guilt-free vegan cheesecake featuring a smooth blend of silken tofu and pea-based protein powder, delicately sweetened and accented with a hint of vanilla. A subtle almond flour crust and a vibrant topping of mixed berries complete this dessert that’s both satisfying and perfectly aligned with your nutritional goals.

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NUTRITION

324kcal
Protein
34.5g
Fat
14.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

1.5 scoops (45g) Vegan Protein Powder

5g Roasted Unsalted Cashews

5g Almond Flour

50g Mixed Berries

0.5 tsp Vanilla Extract

0.5 tsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a high-speed blender, combine silken tofu, vegan protein powder, cashews, vanilla extract, and lemon juice. Blend until the mixture is smooth and creamy.

  • 2

    In a small serving dish or ramekin, sprinkle the almond flour evenly to form a thin, crisp crust base.

  • 3

    Pour the blended mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the dish and refrigerate for at least 3 hours, or until the cheesecake is set and firm.

  • 5

    Before serving, gently top with the mixed berries to add a burst of freshness and color.

Creamy Vegan Protein Cheesecake with Mixed Berries

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

Creamy Vegan Protein Cheesecake with Mixed Berries

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Protein Cheesecake with Mixed Berries

Indulge in this silky, guilt-free vegan cheesecake featuring a smooth blend of silken tofu and pea-based protein powder, delicately sweetened and accented with a hint of vanilla. A subtle almond flour crust and a vibrant topping of mixed berries complete this dessert that’s both satisfying and perfectly aligned with your nutritional goals.

NUTRITION

324kcal
Protein
34.5g
Fat
14.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

1.5 scoops (45g) Vegan Protein Powder

5g Roasted Unsalted Cashews

5g Almond Flour

50g Mixed Berries

0.5 tsp Vanilla Extract

0.5 tsp Lemon Juice

PREPARATION

  • 1

    In a high-speed blender, combine silken tofu, vegan protein powder, cashews, vanilla extract, and lemon juice. Blend until the mixture is smooth and creamy.

  • 2

    In a small serving dish or ramekin, sprinkle the almond flour evenly to form a thin, crisp crust base.

  • 3

    Pour the blended mixture over the almond flour crust, smoothing the top with a spatula.

  • 4

    Cover the dish and refrigerate for at least 3 hours, or until the cheesecake is set and firm.

  • 5

    Before serving, gently top with the mixed berries to add a burst of freshness and color.