Peanut Butter Protein Cheesecake

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

Peanut Butter Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Peanut Butter Protein Cheesecake

A chilled, crustless cheesecake whipped with Greek yogurt and natural peanut butter, topped with a drizzle of velvety dark chocolate.

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NUTRITION

339kcal
Protein
40g
Fat
11.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 tablespoon Natural Peanut Butter

1 tablespoon Powdered Peanut Butter

1 teaspoon Maple Syrup

5g Dark Chocolate Chips

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PREPARATION

  • 1

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, powdered peanut butter, and maple syrup until the mixture is completely smooth and aerated.

  • 2

    Gently fold in the natural peanut butter using a spatula to create thick, delicious ribbons of flavor throughout the cheesecake base.

  • 3

    Transfer the mixture into a small ramekin or glass jar, smoothing the top with the back of a spoon.

  • 4

    Place the container in the freezer for 20 minutes or the refrigerator for at least 1 hour to allow the texture to set into a firm, cheesecake-like consistency.

  • 5

    Place the dark chocolate chips in a small microwave-safe bowl and heat in 15-second intervals until melted.

  • 6

    Drizzle the melted dark chocolate over the chilled cheesecake and serve immediately while the chocolate is still glossy.

Peanut Butter Protein Cheesecake

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

Peanut Butter Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Peanut Butter Protein Cheesecake

A chilled, crustless cheesecake whipped with Greek yogurt and natural peanut butter, topped with a drizzle of velvety dark chocolate.

NUTRITION

339kcal
Protein
40g
Fat
11.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

200g Non-fat Greek Yogurt

15g Vanilla Whey Protein Powder

1 tablespoon Natural Peanut Butter

1 tablespoon Powdered Peanut Butter

1 teaspoon Maple Syrup

5g Dark Chocolate Chips

PREPARATION

  • 1

    In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, powdered peanut butter, and maple syrup until the mixture is completely smooth and aerated.

  • 2

    Gently fold in the natural peanut butter using a spatula to create thick, delicious ribbons of flavor throughout the cheesecake base.

  • 3

    Transfer the mixture into a small ramekin or glass jar, smoothing the top with the back of a spoon.

  • 4

    Place the container in the freezer for 20 minutes or the refrigerator for at least 1 hour to allow the texture to set into a firm, cheesecake-like consistency.

  • 5

    Place the dark chocolate chips in a small microwave-safe bowl and heat in 15-second intervals until melted.

  • 6

    Drizzle the melted dark chocolate over the chilled cheesecake and serve immediately while the chocolate is still glossy.