YOUR SOLIN GENERATED RECIPE
Lightened-Up Dark Chocolate Cheesecake Squares
Enjoy a lighter twist on the classic cheesecake with dark chocolate notes, boasting a creamy, tangy filling enriched with Greek yogurt and whey protein. These cheesecake squares feature a delicate almond flour and cocoa base, perfectly balancing indulgence with clean nutrition for a satisfying treat at any time of day.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 tbsp Cocoa Powder (5g)
1 tbsp Maple Syrup (20g)
8 oz Low-Fat Cream Cheese (226g)
1.5 cups Nonfat Greek Yogurt (367g)
7 Egg Whites (~210g total)
1 oz Dark Chocolate Chips (28g)
1 scoop Whey Protein Isolate (30g)
1 tsp Vanilla Extract (5g)
PREPARATION
Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper.
In a bowl, combine the almond flour, cocoa powder, and maple syrup. Press this mixture evenly into the bottom of the pan to form the crust.
In a large mixing bowl, whisk together the low-fat cream cheese, nonfat Greek yogurt, egg whites, whey protein isolate, and vanilla extract until smooth and well-blended.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Gently sprinkle the dark chocolate chips evenly over the filling; they will sink slightly into the mixture.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and allow the cheesecake to cool completely in the pan, then refrigerate for at least 2 hours to firm up before cutting into squares.
Serve chilled and enjoy this lightened-up dessert that balances indulgence with smart nutrition.