Creamy Protein Cheesecake with Fresh Strawberries

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

Creamy Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Fresh Strawberries

A light, creamy cheesecake that packs a protein punch while satisfying your sweet tooth. The silky blend of low-fat cream cheese, nonfat Greek yogurt, and plant-based protein creates a smooth filling, accented with the natural sweetness of fresh strawberries and a hint of texture from chia seeds and shredded coconut. This dessert honors a vegetarian, Daniel Plan-inspired approach with clean, wholesome ingredients.

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NUTRITION

300kcal
Protein
30.2g
Fat
10.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1/2 scoop Plant-Based Protein Powder

5 medium Fresh Strawberries

1 tbsp Chia Seeds

1 tbsp Unsweetened Shredded Coconut

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PREPARATION

  • 1

    In a medium bowl, blend the low-fat cream cheese and nonfat Greek yogurt until smooth and creamy.

  • 2

    Mix in the plant-based protein powder thoroughly until the mixture is uniform.

  • 3

    Gently fold in the chia seeds and shredded coconut, allowing them to evenly disperse in the creamy base.

  • 4

    Chop the fresh strawberries into small pieces, reserving a few whole or sliced strawberries for garnish.

  • 5

    Spoon the cheesecake mixture into serving dishes, and top with the chopped strawberries.

  • 6

    Garnish with a few extra strawberry pieces and a light sprinkle of shredded coconut if desired. Chill in the refrigerator for at least an hour to set before serving.

Creamy Protein Cheesecake with Fresh Strawberries

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

Creamy Protein Cheesecake with Fresh Strawberries

YOUR SOLIN GENERATED RECIPE

Creamy Protein Cheesecake with Fresh Strawberries

A light, creamy cheesecake that packs a protein punch while satisfying your sweet tooth. The silky blend of low-fat cream cheese, nonfat Greek yogurt, and plant-based protein creates a smooth filling, accented with the natural sweetness of fresh strawberries and a hint of texture from chia seeds and shredded coconut. This dessert honors a vegetarian, Daniel Plan-inspired approach with clean, wholesome ingredients.

NUTRITION

300kcal
Protein
30.2g
Fat
10.3g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

2 oz Low-Fat Cream Cheese

1/2 cup Nonfat Greek Yogurt

1/2 scoop Plant-Based Protein Powder

5 medium Fresh Strawberries

1 tbsp Chia Seeds

1 tbsp Unsweetened Shredded Coconut

PREPARATION

  • 1

    In a medium bowl, blend the low-fat cream cheese and nonfat Greek yogurt until smooth and creamy.

  • 2

    Mix in the plant-based protein powder thoroughly until the mixture is uniform.

  • 3

    Gently fold in the chia seeds and shredded coconut, allowing them to evenly disperse in the creamy base.

  • 4

    Chop the fresh strawberries into small pieces, reserving a few whole or sliced strawberries for garnish.

  • 5

    Spoon the cheesecake mixture into serving dishes, and top with the chopped strawberries.

  • 6

    Garnish with a few extra strawberry pieces and a light sprinkle of shredded coconut if desired. Chill in the refrigerator for at least an hour to set before serving.