Creamy Chocolate Protein Cheesecake

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

Creamy Chocolate Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Cheesecake

Baked cocoa-infused cheesecake made with Greek yogurt and cottage cheese over an almond crust with a rich, silky texture.

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NUTRITION

339kcal
Protein
42.9g
Fat
12.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Fat-free Greek Yogurt

100 grams Low-fat Cottage Cheese

10 grams Chocolate Whey Protein

1 large Egg White

1 tablespoon Unsweetened Cocoa Powder

15 grams Almond Flour

0.5 teaspoon Coconut Oil

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PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small oven-safe ramekin with a tiny bit of coconut oil.

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until crumbly, then press firmly into the bottom of the ramekin to form a crust.

  • 3

    Place the Greek yogurt, cottage cheese, protein powder, egg white, cocoa powder, and a sweetener of choice into a blender.

  • 4

    Process the mixture until it is completely smooth and no lumps from the cottage cheese remain.

  • 5

    Pour the chocolate batter over the almond crust and smooth the top with the back of a spoon.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and let cool at room temperature, then refrigerate for at least two hours to allow the cheesecake to set into a silky texture.

Creamy Chocolate Protein Cheesecake

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

Creamy Chocolate Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Creamy Chocolate Protein Cheesecake

Baked cocoa-infused cheesecake made with Greek yogurt and cottage cheese over an almond crust with a rich, silky texture.

NUTRITION

339kcal
Protein
42.9g
Fat
12.9g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Fat-free Greek Yogurt

100 grams Low-fat Cottage Cheese

10 grams Chocolate Whey Protein

1 large Egg White

1 tablespoon Unsweetened Cocoa Powder

15 grams Almond Flour

0.5 teaspoon Coconut Oil

PREPARATION

  • 1

    Preheat oven to 325°F and lightly grease a small oven-safe ramekin with a tiny bit of coconut oil.

  • 2

    In a small bowl, stir together the almond flour and melted coconut oil until crumbly, then press firmly into the bottom of the ramekin to form a crust.

  • 3

    Place the Greek yogurt, cottage cheese, protein powder, egg white, cocoa powder, and a sweetener of choice into a blender.

  • 4

    Process the mixture until it is completely smooth and no lumps from the cottage cheese remain.

  • 5

    Pour the chocolate batter over the almond crust and smooth the top with the back of a spoon.

  • 6

    Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle.

  • 7

    Remove from the oven and let cool at room temperature, then refrigerate for at least two hours to allow the cheesecake to set into a silky texture.