YOUR SOLIN GENERATED RECIPE
Lightened-Up Dark Chocolate Cheesecake Squares
Enjoy a lighter twist on a classic indulgence with these dark chocolate cheesecake squares. The velvety, protein-packed filling made with low‐fat cream cheese, nonfat Greek yogurt, and egg whites rests atop a crunchy whole wheat graham cracker crust. A rich dark chocolate swirl elevates each bite, delivering a balance of creamy texture and deep cocoa flavor. Perfect as a meal or satisfying treat, these cheesecake squares seamlessly blend nutrition with decadent taste.
INGREDIENTS
1 cup Whole Wheat Graham Cracker Crumbs
1 tablespoon Coconut Oil
16 ounces Low-Fat Cream Cheese
2 cups Nonfat Greek Yogurt
6 Egg Whites
2 tablespoons Unsweetened Cocoa Powder
1 teaspoon Vanilla Extract
4 ounces Dark Chocolate (70% Cocoa)
PREPARATION
Preheat your oven to 325°F and prepare a small square or rectangular baking pan by lightly greasing it.
Combine the whole wheat graham cracker crumbs and coconut oil in a bowl. Stir until the mixture holds together. Press the mixture evenly into the base of the pan to form the crust.
In a large bowl, blend the low-fat cream cheese, nonfat Greek yogurt, egg whites, unsweetened cocoa powder, and vanilla extract until smooth and fully combined. The mixture should have a creamy consistency.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Melt the dark chocolate gently using a double boiler or microwave in short bursts until smooth. Drizzle the melted dark chocolate over the filling and use a knife or skewer to swirl it lightly for a marble effect.
Bake in the preheated oven for approximately 25-30 minutes, or until the edges are set but the center still has a slight wobble.
Allow the cheesecake to cool completely in the pan and then refrigerate for at least 2 hours to fully set.
Once chilled, cut the cheesecake into 4 generous squares. Each square should fall within 315-585 kcals and provide around 31-59 grams of protein.