YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares
Enjoy a creamy, indulgent cheesecake square that packs a protein punch with nonfat Greek yogurt, whey protein, and a crunchy almond flour crust. Enhanced with cocoa powder and a dark chocolate topping, these squares have a luxurious texture and rich flavor perfect for a satisfying breakfast, lunch, or dinner treat.
INGREDIENTS
4 cups Nonfat Greek Yogurt (960g)
3 scoops Whey Protein Isolate (90g)
8 ounces Low-Fat Cream Cheese (227g)
1 cup Liquid Egg Whites (243g)
1.5 cups Almond Flour (144g)
1/4 cup Unsweetened Cocoa Powder (25g)
1/3 cup Dark Chocolate Chips (60g)
PREPARATION
Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper, reserving some overhang for easy removal.
In a large bowl, combine the nonfat Greek yogurt, whey protein isolate, low-fat cream cheese, and egg whites. Beat until smooth and well incorporated.
Sift in the unsweetened cocoa powder and mix until fully distributed through the creamy mixture.
In a separate bowl, stir the almond flour with half of the dark chocolate chips. Press this mixture firmly into the base of the prepared pan to form an even crust.
Pour the yogurt mixture over the almond flour crust, smoothing the top with a spatula.
Sprinkle the remaining dark chocolate chips evenly over the top of the yogurt layer.
Bake in the preheated oven for 25-30 minutes, or until the edges begin to set and a toothpick inserted in the center comes out mostly clean.
Remove from the oven and let the cheesecake cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours to fully set.
Cut into 6 equal squares and serve chilled. Enjoy this protein-packed, decadent treat!