Chocolate Protein Cheesecake with Silken Tofu and Berries

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

Chocolate Protein Cheesecake with Silken Tofu and Berries

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake with Silken Tofu and Berries

A velvety chocolate cheesecake made with blended silken tofu and Greek yogurt on a nutty almond base, topped with fresh raspberries and a decadent dark chocolate drizzle.

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NUTRITION

550kcal
Protein
45g
Fat
29.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

22g Chocolate Whey Protein Powder

60g Non-fat Greek Yogurt

15g Almond Flour

16g Almond Butter

15g Dark Chocolate Chips

60g Fresh Raspberries

5g Unsweetened Cocoa Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Combine the almond flour and almond butter in a small bowl, mixing until a crumbly dough forms.

  • 2

    Press the almond mixture firmly into the bottom of a small ramekin or individual springform pan to create the crust.

  • 3

    Place the silken tofu, Greek yogurt, chocolate protein powder, and cocoa powder into a high-speed blender.

  • 4

    Blend the mixture until it is completely smooth and reaches a thick, mousse-like consistency.

  • 5

    Pour the chocolate tofu mixture over the prepared almond crust and smooth the top with a spatula.

  • 6

    Place the cheesecake in the refrigerator for at least 2 hours, or in the freezer for 30 minutes, to allow it to set.

  • 7

    Melt the dark chocolate chips in the microwave in 15-second intervals until smooth.

  • 8

    Drizzle the melted chocolate over the set cheesecake and top with fresh raspberries before serving.

Chocolate Protein Cheesecake with Silken Tofu and Berries

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

Chocolate Protein Cheesecake with Silken Tofu and Berries

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake with Silken Tofu and Berries

A velvety chocolate cheesecake made with blended silken tofu and Greek yogurt on a nutty almond base, topped with fresh raspberries and a decadent dark chocolate drizzle.

NUTRITION

550kcal
Protein
45g
Fat
29.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

22g Chocolate Whey Protein Powder

60g Non-fat Greek Yogurt

15g Almond Flour

16g Almond Butter

15g Dark Chocolate Chips

60g Fresh Raspberries

5g Unsweetened Cocoa Powder

PREPARATION

  • 1

    Combine the almond flour and almond butter in a small bowl, mixing until a crumbly dough forms.

  • 2

    Press the almond mixture firmly into the bottom of a small ramekin or individual springform pan to create the crust.

  • 3

    Place the silken tofu, Greek yogurt, chocolate protein powder, and cocoa powder into a high-speed blender.

  • 4

    Blend the mixture until it is completely smooth and reaches a thick, mousse-like consistency.

  • 5

    Pour the chocolate tofu mixture over the prepared almond crust and smooth the top with a spatula.

  • 6

    Place the cheesecake in the refrigerator for at least 2 hours, or in the freezer for 30 minutes, to allow it to set.

  • 7

    Melt the dark chocolate chips in the microwave in 15-second intervals until smooth.

  • 8

    Drizzle the melted chocolate over the set cheesecake and top with fresh raspberries before serving.