YOUR SOLIN GENERATED RECIPE
Coconut Protein Cheesecake with Sugar-Free Cookie Crust
A velvety cheesecake made with blended cottage cheese and coconut milk atop a crunchy sugar-free cookie crust, finished with a sprinkle of toasted coconut.
INGREDIENTS
20g Sugar-Free Vanilla Cookies
120g Low-Fat Cottage Cheese
80g Non-Fat Greek Yogurt
2 tablespoons Light Coconut Milk
1 large Egg White
1 tablespoon Unsweetened Shredded Coconut
PREPARATION
Preheat your oven to 325°F (160°C).
Crush the sugar-free cookies into fine crumbs and mix with one teaspoon of the coconut milk to moisten.
Press the cookie mixture firmly into the bottom of a small, parchment-lined ramekin or 4-inch springform pan.
In a blender, combine the cottage cheese, Greek yogurt, remaining coconut milk, egg white, and a pinch of your preferred sugar-free sweetener if desired.
Process the mixture until completely smooth and creamy to ensure there are no lumps from the cottage cheese.
Pour the cheesecake batter over the prepared cookie crust.
Bake for 25-30 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
Top with the shredded coconut before serving.