Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars

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

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars

Enjoy a decadent yet nutritious treat that combines the creamy tang of Greek yogurt with the rich allure of dark chocolate. These cheesecake bars feature a delicate almond flour crust, a luscious high-protein filling enhanced with whey protein, and a sprinkle of crunchy walnuts on top. Perfect as a satisfying breakfast, a balanced lunch, or an indulgent yet health-conscious dinner dessert.

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NUTRITION

1,576kcal
Protein
128.5g
Fat
94.3g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

1 large Egg White (33g) for crust

1 cup Nonfat Greek Yogurt (245g)

4 oz Low-Fat Cream Cheese (113g)

4 large Egg Whites (132g) for filling

2 tbsp Unsweetened Cocoa Powder (12g)

1/4 cup Pumpkin Puree (61g)

1 oz Dark Chocolate (28g)

2 scoops Whey Protein Isolate (60g total)

1/2 cup Chopped Walnuts (50g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.

  • 2

    Combine the almond flour and 1 large egg white in a bowl. Mix until a crumbly dough forms. Press the mixture evenly into the base of the prepared pan to form the crust.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, 4 egg whites, unsweetened cocoa powder, pumpkin puree, and dark chocolate until fully blended.

  • 4

    Stir in the 2 scoops of whey protein isolate until the mixture is smooth and uniformly combined.

  • 5

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

  • 6

    Sprinkle the chopped walnuts evenly on top of the filling.

  • 7

    Bake in the preheated oven for about 25-30 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean.

  • 8

    Remove from the oven and let the cheesecake bars cool completely in the pan before cutting into 4 equal servings.

  • 9

    Refrigerate the bars for at least 2 hours before serving for a firmer texture.

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars

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

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars

Enjoy a decadent yet nutritious treat that combines the creamy tang of Greek yogurt with the rich allure of dark chocolate. These cheesecake bars feature a delicate almond flour crust, a luscious high-protein filling enhanced with whey protein, and a sprinkle of crunchy walnuts on top. Perfect as a satisfying breakfast, a balanced lunch, or an indulgent yet health-conscious dinner dessert.

NUTRITION

1,576kcal
Protein
128.5g
Fat
94.3g
Carbs
64.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

1 large Egg White (33g) for crust

1 cup Nonfat Greek Yogurt (245g)

4 oz Low-Fat Cream Cheese (113g)

4 large Egg Whites (132g) for filling

2 tbsp Unsweetened Cocoa Powder (12g)

1/4 cup Pumpkin Puree (61g)

1 oz Dark Chocolate (28g)

2 scoops Whey Protein Isolate (60g total)

1/2 cup Chopped Walnuts (50g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.

  • 2

    Combine the almond flour and 1 large egg white in a bowl. Mix until a crumbly dough forms. Press the mixture evenly into the base of the prepared pan to form the crust.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, 4 egg whites, unsweetened cocoa powder, pumpkin puree, and dark chocolate until fully blended.

  • 4

    Stir in the 2 scoops of whey protein isolate until the mixture is smooth and uniformly combined.

  • 5

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

  • 6

    Sprinkle the chopped walnuts evenly on top of the filling.

  • 7

    Bake in the preheated oven for about 25-30 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean.

  • 8

    Remove from the oven and let the cheesecake bars cool completely in the pan before cutting into 4 equal servings.

  • 9

    Refrigerate the bars for at least 2 hours before serving for a firmer texture.