YOUR SOLIN GENERATED RECIPE
Lemon-Blueberry Vegan Cheesecake with Oat Crust
Creamy protein-packed soy yogurt blended with zesty lemon over a toasted oat and walnut crust, topped with bursting fresh blueberries.
INGREDIENTS
0.33 cup rolled oats
0.25 oz walnuts
1 tbsp maple syrup
1 cup unsweetened soy yogurt
1.5 scoop vanilla vegan protein powder
1 tbsp lemon juice
1 tsp lemon zest
0.5 cup fresh blueberries
0.25 tsp sea salt
PREPARATION
Pulse the rolled oats and walnuts in a food processor until a coarse, sandy crumb forms.
Transfer the oat mixture to a small bowl and stir in the maple syrup and sea salt until well combined.
Press the mixture firmly into the bottom of a small springform pan or a glass ramekin to create an even crust layer.
In a separate mixing bowl, whisk together the soy yogurt, vanilla protein powder, lemon juice, and lemon zest until the texture is completely smooth and velvety.
Pour the lemon-yogurt filling over the prepared crust and smooth the surface with a spatula.
Top the cheesecake with fresh blueberries and refrigerate for at least 2 hours to allow the filling to set firmly.
Slice and serve chilled for a refreshing, nutrient-dense breakfast.