Name: Creamy Vanilla Bean Cheesecakes
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; 0.25 tsp cinnamon; 1 cup non-fat Greek yogurt; 0.75 scoop vanilla protein powder; 1 large egg; 0.5 tsp vanilla bean paste; 0.25 tsp sea salt; 0.25 cup fresh raspberries

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 Cheesecakes

Velvety vanilla bean cheesecake baked with a toasted oat crust and topped with a vibrant burst of fresh raspberries.

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NUTRITION

Protein

53.3g

Fat

11.3g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

0.25 cup rolled oats

1 tsp coconut oil

0.25 tsp cinnamon

1 cup non-fat Greek yogurt

0.75 scoop vanilla protein powder

1 large egg

0.5 tsp vanilla bean paste

0.25 tsp sea salt

0.25 cup fresh raspberries

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PREPARATION

1
Preheat your oven to 325°F and line two jumbo muffin tins with parchment paper liners.
2
Pulse the rolled oats, cinnamon, and melted coconut oil in a small food processor until a crumbly dough forms.
3
Press the oat mixture firmly into the bottom of the muffin liners to create a solid base.
4
In a medium bowl, whisk the Greek yogurt, protein powder, egg, vanilla bean paste, and sea salt until the batter is smooth and creamy.
5
Pour the cheesecake batter evenly over the oat crusts, filling the liners nearly to the top.
6
Bake for 20 to 22 minutes until the edges are set but the centers still have a slight jiggle.
7
Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours before topping with fresh raspberries and serving.