YOUR SOLIN GENERATED RECIPE
No-Bake Dark Chocolate Greek Yogurt Cheesecake Bars
Indulge in these creamy, no‐bake cheesecake bars with a crunchy oat and almond flour crust, lusciously blended with nonfat Greek yogurt, light cream cheese, and a hint of cocoa, all crowned with silky dark chocolate. Perfectly balanced to fuel your day while treating your taste buds.
INGREDIENTS
1/2 cup Rolled Oats (40g)
1/4 cup Almond Flour (28g)
2 Medjool Dates, pitted (48g total)
3 cups Nonfat Greek Yogurt (735g)
8 oz Light Cream Cheese (227g)
2 tbsp Unsweetened Cocoa Powder (10g)
1 scoop Chocolate Whey Protein Powder (30g)
1 tsp Vanilla Extract
1 oz Dark Chocolate (28g), melted
PREPARATION
In a food processor, combine rolled oats, almond flour, and pitted dates; process until a coarse, sticky mixture forms.
Press the crust mixture evenly into the bottom of a lined 8x8 inch pan. Place the pan in the refrigerator to firm up while preparing the filling.
In a large bowl, blend nonfat Greek yogurt, light cream cheese, unsweetened cocoa powder, chocolate whey protein powder, and vanilla extract until smooth and well combined.
Pour the filling mixture over the crust and spread evenly.
Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Drizzle the melted chocolate over the filling in a decorative pattern.
Return the pan to the refrigerator and chill for at least 3-4 hours until the bars are set.
Once set, cut into 4 equal bars. Enjoy these creamy, protein-packed cheesecake bars as a delightful treat at breakfast, lunch, or dinner.