YOUR SOLIN GENERATED RECIPE
No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares
Enjoy a decadent yet wholesome no-bake cheesecake square that perfectly balances rich dark chocolate and tangy Greek yogurt. This creamy treat features a nutrient-packed almond-date crust, a luscious, high-protein filling elevated with light cream cheese and a hint of vanilla, and a boost of protein from whey isolate. Its smooth, velvety texture paired with bursts of chocolate make it a satisfying indulgence, ideal for a nourishing meal any time of day.
INGREDIENTS
1/3 cup Almond Flour (approx. 40g)
3 Pitted Dates (approx. 60g)
2 cups Nonfat Greek Yogurt (approx. 450g)
8 oz Light Cream Cheese (approx. 226g)
1 oz Dark Chocolate 70% (approx. 28g)
2 tbsp Honey (approx. 42g)
1 tsp Vanilla Extract (approx. 5g)
4 scoops Whey Protein Isolate (approx. 120g total)
PREPARATION
Process the almond flour and pitted dates in a food processor until well combined and sticky. Press the mixture evenly into the base of a lined square pan to form the crust.
In a large bowl, whisk together the nonfat Greek yogurt, light cream cheese, honey, and vanilla extract until completely smooth.
Add the whey protein isolate to the mixture and blend until fully incorporated.
Melt the dark chocolate either in a microwave in short bursts or using a double boiler, and allow it to cool slightly.
Gently fold the melted dark chocolate into the yogurt mixture, swirling it lightly for a marbled effect.
Pour the filling over the prepared crust, smoothing the top with a spatula.
Refrigerate for at least 4 hours (or overnight) until set.
Once firm, cut the cheesecake into 4 squares. Enjoy a protein-packed, delicious treat that fits your nutritional goals.