Chocolate Protein Cheesecake with Nut Crust

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

Chocolate Protein Cheesecake with Nut Crust

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake with Nut Crust

Baked chocolate protein cheesecake made with Greek yogurt and walnuts, chilled until it reaches a perfectly velvety texture.

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NUTRITION

330kcal
Protein
36.6g
Fat
16.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

30g Low-fat Cream Cheese

15g Chocolate Protein Powder

1 large Egg White

15g Walnuts

5g Unsweetened Cocoa Powder

2 tsp Monk Fruit Sweetener

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PREPARATION

  • 1

    Preheat oven to 325°F and grease a small 4-inch springform pan.

  • 2

    Pulse walnuts and half the cocoa powder in a food processor until fine, then press into the bottom of the pan.

  • 3

    Whisk together Greek yogurt, cream cheese, protein powder, egg white, monk fruit, and remaining cocoa until smooth.

  • 4

    Pour the mixture over the crust and smooth the top.

  • 5

    Bake for 22-25 minutes until the edges are set but the center is slightly jiggly.

  • 6

    Cool at room temperature then refrigerate for at least 4 hours until velvety.

Chocolate Protein Cheesecake with Nut Crust

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

Chocolate Protein Cheesecake with Nut Crust

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cheesecake with Nut Crust

Baked chocolate protein cheesecake made with Greek yogurt and walnuts, chilled until it reaches a perfectly velvety texture.

NUTRITION

330kcal
Protein
36.6g
Fat
16.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

30g Low-fat Cream Cheese

15g Chocolate Protein Powder

1 large Egg White

15g Walnuts

5g Unsweetened Cocoa Powder

2 tsp Monk Fruit Sweetener

PREPARATION

  • 1

    Preheat oven to 325°F and grease a small 4-inch springform pan.

  • 2

    Pulse walnuts and half the cocoa powder in a food processor until fine, then press into the bottom of the pan.

  • 3

    Whisk together Greek yogurt, cream cheese, protein powder, egg white, monk fruit, and remaining cocoa until smooth.

  • 4

    Pour the mixture over the crust and smooth the top.

  • 5

    Bake for 22-25 minutes until the edges are set but the center is slightly jiggly.

  • 6

    Cool at room temperature then refrigerate for at least 4 hours until velvety.