Silky Chocolate Protein Cheesecake

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

Silky Chocolate Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Cheesecake

A chilled chocolate cheesecake made with blended cottage cheese and protein powder on a toasted oat crust, finished with a dusting of cocoa powder for a rich, velvety bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

384kcal
Protein
52.8g
Fat
4.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

180g Fat-free Cottage Cheese

30g Chocolate Whey Protein Powder

25g Rolled Oats

10g Unsweetened Cocoa Powder

33g Egg White

1 tsp Stevia Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Pulse the rolled oats in a high-speed blender until they reach a fine flour consistency.

  • 3

    In a small bowl, mix the oat flour with 5g of the cocoa powder and a teaspoon of water to form a crumbly dough, then press it firmly into the bottom of a small ramekin or individual springform pan.

  • 4

    Place the cottage cheese, protein powder, remaining 5g of cocoa powder, egg white, and stevia into the blender and process until the mixture is completely smooth and creamy with no lumps.

  • 5

    Pour the chocolate protein filling over the oat crust and smooth the top with a spatula.

  • 6

    Bake for 20-25 minutes until the edges are firm but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours to set into a velvety texture.

Silky Chocolate Protein Cheesecake

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

Silky Chocolate Protein Cheesecake

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Cheesecake

A chilled chocolate cheesecake made with blended cottage cheese and protein powder on a toasted oat crust, finished with a dusting of cocoa powder for a rich, velvety bite.

NUTRITION

384kcal
Protein
52.8g
Fat
4.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

180g Fat-free Cottage Cheese

30g Chocolate Whey Protein Powder

25g Rolled Oats

10g Unsweetened Cocoa Powder

33g Egg White

1 tsp Stevia Sweetener

PREPARATION

  • 1

    Preheat your oven to 325°F (165°C).

  • 2

    Pulse the rolled oats in a high-speed blender until they reach a fine flour consistency.

  • 3

    In a small bowl, mix the oat flour with 5g of the cocoa powder and a teaspoon of water to form a crumbly dough, then press it firmly into the bottom of a small ramekin or individual springform pan.

  • 4

    Place the cottage cheese, protein powder, remaining 5g of cocoa powder, egg white, and stevia into the blender and process until the mixture is completely smooth and creamy with no lumps.

  • 5

    Pour the chocolate protein filling over the oat crust and smooth the top with a spatula.

  • 6

    Bake for 20-25 minutes until the edges are firm but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool at room temperature before refrigerating for at least 3 hours to set into a velvety texture.