Dark Chocolate Greek Yogurt Cheesecake Squares

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

Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a decadent twist on classic cheesecake with a rich dark chocolate infusion and a creamy Greek yogurt base. This light yet satisfying treat is perfectly portioned to offer a balanced mix of protein and indulgent flavor with a delightful almond crust.

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NUTRITION

552kcal
Protein
47.9g
Fat
27.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

60g Low-fat Cream Cheese

1 Egg White (33g)

2.5 tbsp Almond Flour (20g)

20g Dark Chocolate (70% Cocoa)

1 tsp Honey

1 tsp Coconut Oil

1 scoop Whey Protein Isolate

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) if you plan to briefly bake the almond flour crust to enhance its texture.

  • 2

    In a small bowl, mix the almond flour with the coconut oil until it forms a crumbly mixture. Press this mixture firmly into the base of a small, lined baking pan to form an even crust. Optionally, bake the crust for 8-10 minutes to set it, then let it cool.

  • 3

    In a separate mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg white, and honey. Whisk until the mixture is smooth and uniformly combined.

  • 4

    Stir in the whey protein isolate and gently fold in the finely chopped dark chocolate, ensuring an even distribution without overmixing.

  • 5

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    Chill the assembled cheesecake in the refrigerator for at least 3-4 hours, or overnight, until firm.

  • 7

    Once set, cut into squares and serve chilled for a satisfying blend of creamy and rich chocolate flavors.

Dark Chocolate Greek Yogurt Cheesecake Squares

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

Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a decadent twist on classic cheesecake with a rich dark chocolate infusion and a creamy Greek yogurt base. This light yet satisfying treat is perfectly portioned to offer a balanced mix of protein and indulgent flavor with a delightful almond crust.

NUTRITION

552kcal
Protein
47.9g
Fat
27.9g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

150g Non-fat Greek Yogurt

60g Low-fat Cream Cheese

1 Egg White (33g)

2.5 tbsp Almond Flour (20g)

20g Dark Chocolate (70% Cocoa)

1 tsp Honey

1 tsp Coconut Oil

1 scoop Whey Protein Isolate

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) if you plan to briefly bake the almond flour crust to enhance its texture.

  • 2

    In a small bowl, mix the almond flour with the coconut oil until it forms a crumbly mixture. Press this mixture firmly into the base of a small, lined baking pan to form an even crust. Optionally, bake the crust for 8-10 minutes to set it, then let it cool.

  • 3

    In a separate mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, egg white, and honey. Whisk until the mixture is smooth and uniformly combined.

  • 4

    Stir in the whey protein isolate and gently fold in the finely chopped dark chocolate, ensuring an even distribution without overmixing.

  • 5

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 6

    Chill the assembled cheesecake in the refrigerator for at least 3-4 hours, or overnight, until firm.

  • 7

    Once set, cut into squares and serve chilled for a satisfying blend of creamy and rich chocolate flavors.