YOUR SOLIN GENERATED RECIPE
Chocolate Protein Cheesecake with Fresh Strawberries
Individual chocolate cheesecakes made with a grain-free almond crust and whipped protein filling, topped with sliced strawberries for a refreshing, velvety finish.
INGREDIENTS
4 tbsp Almond Flour
1 tbsp Coconut Oil
1/3 cup Nonfat Greek Yogurt
2 tbsp Low-fat Cottage Cheese
10g Chocolate Whey Protein Powder
1 tbsp Unsweetened Cocoa Powder
1 cup Fresh Strawberries
1 tbsp Dark Chocolate Chips
PREPARATION
Combine the almond flour, cocoa powder, and melted coconut oil in a small bowl until a crumbly dough forms.
Press the mixture firmly into the bottom of a small springform pan or lined ramekin to create an even crust.
Place the Greek yogurt, cottage cheese, and chocolate protein powder into a blender or food processor.
Blend the filling ingredients on high until the mixture is completely smooth and aerated.
Pour the chocolate filling over the prepared crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least two hours or until the filling has set firmly.
Top the chilled cheesecake with fresh sliced strawberries and a sprinkle of dark chocolate chips before serving.