Dark Chocolate Greek Yogurt Cheesecake Bars

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

Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Bars

Enjoy these indulgent yet protein-boosted cheesecake bars featuring a crunchy almond flour crust paired with a silky, tangy Greek yogurt and low-fat cream cheese filling enhanced with whey protein. A drizzle of dark chocolate adds a bittersweet finish, making these bars a perfect treat that fits seamlessly into your balanced meal plan.

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NUTRITION

1,912kcal
Protein
154.8g
Fat
108.2g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

2 tbsp Coconut Oil (28g)

1 tbsp Honey (21g)

3 cups Nonfat Greek Yogurt (720g)

4 oz Low-Fat Cream Cheese (113g)

3 Egg Whites (~100g)

1 scoop Whey Protein Powder (30g)

1 oz Dark Chocolate (28g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper.

  • 2

    In a bowl, combine the almond flour, melted coconut oil, and honey. Mix until the mixture forms a cohesive dough.

  • 3

    Press the crust mixture evenly into the pan, ensuring a firm base. Bake for 10 minutes until lightly golden. Remove from the oven and let it cool slightly.

  • 4

    In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and whey protein powder until smooth and well incorporated.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between. Drizzle the melted dark chocolate over the cheesecake layer to create a marbled effect.

  • 7

    Return the pan to the oven and bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 8

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours to fully set.

  • 9

    Once chilled, cut into 4 generous bars. Each bar should fall within the nutrition targets of 315-585 kcal and 31-59 g protein.

Dark Chocolate Greek Yogurt Cheesecake Bars

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

Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Bars

Enjoy these indulgent yet protein-boosted cheesecake bars featuring a crunchy almond flour crust paired with a silky, tangy Greek yogurt and low-fat cream cheese filling enhanced with whey protein. A drizzle of dark chocolate adds a bittersweet finish, making these bars a perfect treat that fits seamlessly into your balanced meal plan.

NUTRITION

1,912kcal
Protein
154.8g
Fat
108.2g
Carbs
82.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

2 tbsp Coconut Oil (28g)

1 tbsp Honey (21g)

3 cups Nonfat Greek Yogurt (720g)

4 oz Low-Fat Cream Cheese (113g)

3 Egg Whites (~100g)

1 scoop Whey Protein Powder (30g)

1 oz Dark Chocolate (28g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper.

  • 2

    In a bowl, combine the almond flour, melted coconut oil, and honey. Mix until the mixture forms a cohesive dough.

  • 3

    Press the crust mixture evenly into the pan, ensuring a firm base. Bake for 10 minutes until lightly golden. Remove from the oven and let it cool slightly.

  • 4

    In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and whey protein powder until smooth and well incorporated.

  • 5

    Pour the filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between. Drizzle the melted dark chocolate over the cheesecake layer to create a marbled effect.

  • 7

    Return the pan to the oven and bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.

  • 8

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 3 hours to fully set.

  • 9

    Once chilled, cut into 4 generous bars. Each bar should fall within the nutrition targets of 315-585 kcal and 31-59 g protein.