Name: Creamy Vanilla Bean Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup rolled oats; 1 tsp coconut oil; 1 tsp maple syrup; 1 cup non-fat Greek yogurt; 0.5 cup low-fat cottage cheese; 0.25 scoop vanilla protein powder; 1 large egg; 0.5 tsp vanilla bean paste; 0.25 cup fresh raspberries; 0.25 cup fresh blueberries

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

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Cheesecake

Creamy vanilla bean cheesecake baked with a protein-packed yogurt base over a toasted oat crust, finished with a bright and juicy berry medley.

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NUTRITION

Protein

53.2g

Fat

13.4g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

0.25 cup rolled oats

1 tsp coconut oil

1 tsp maple syrup

1 cup non-fat Greek yogurt

0.5 cup low-fat cottage cheese

0.25 scoop vanilla protein powder

1 large egg

0.5 tsp vanilla bean paste

0.25 cup fresh raspberries

0.25 cup fresh blueberries

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PREPARATION

1
Preheat oven to 325°F and lightly grease a 4-inch springform pan or large ramekin.
2
Stir together the rolled oats, coconut oil, and maple syrup in a small bowl until the mixture is well combined.
3
Press the oat mixture firmly into the bottom of the pan to create an even crust layer.
4
Blend the Greek yogurt, cottage cheese, protein powder, egg, and vanilla bean paste until the texture is completely smooth.
5
Pour the batter over the crust and bake for 30 minutes until the edges are firm and the center has a slight wobble.
6
Cool the cheesecake to room temperature, then chill in the refrigerator for at least 3 hours to set.
7
Garnish the top with fresh raspberries and blueberries before slicing and serving.