YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Chocolate Cheesecake Bars
Enjoy these indulgent yet nourishing chocolate cheesecake bars, blending the creaminess of Greek yogurt and low‐fat cream cheese with rich cocoa and a boost of chocolate whey protein. The almond flour crust adds a delightful nutty crunch, making each bar a satisfying treat that’s as nurturing for your body as it is pleasing to your taste buds.
INGREDIENTS
2 cups Nonfat Greek Yogurt (490g)
8 oz Low-Fat Cream Cheese (227g)
1 Egg
2 scoops Chocolate Whey Protein Powder (approx 60g total)
3/4 cup Almond Flour (approx 90g)
2 tbsp Unsweetened Cocoa Powder
2 tbsp Honey
PREPARATION
Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a bowl, combine the almond flour with 1 tablespoon honey. Mix well until the mixture is evenly moist. Press this crust mixture firmly into the base of the prepared baking pan to form an even layer.
In a separate large bowl, whisk together the Greek yogurt, low-fat cream cheese, egg, chocolate whey protein powder, cocoa powder, and the remaining 1 tablespoon of honey until the mixture is smooth and well incorporated.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges begin to set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to firm up.
Once fully set, lift the cheesecake out of the pan using the parchment paper and cut it into 4 equal bars. Serve chilled and enjoy!