YOUR SOLIN GENERATED RECIPE
Dark Chocolate Greek Yogurt Cheesecake Bars
These thick, indulgent cheesecake bars marry the rich creaminess of blended Greek yogurt and light cream cheese with a decadent dark chocolate infusion. Featuring a delicate almond flour crust, these bars offer a protein-packed treat that satisfies your sweet cravings while providing a balanced meal option for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup Almond Flour (44g)
2 cups Nonfat Greek Yogurt (490g)
16 oz Light Cream Cheese (454g)
2 scoops Unflavored Whey Protein Isolate (60g approx)
1/2 cup Low-Fat Cottage Cheese (113g)
30 grams Dark Chocolate (70% Cocoa)
PREPARATION
Preheat your oven to 350°F (175°C) and line a small square baking pan (about 8x8 inches) with parchment paper.
In a bowl, mix the almond flour with a small amount of water (or a touch of sweetener if desired) until a crumbly dough forms. Press this evenly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, combine the nonfat Greek yogurt, light cream cheese, whey protein isolate, and low-fat cottage cheese. Blend until smooth and fully incorporated, ensuring a creamy cheesecake mixture.
Chop or roughly break the dark chocolate into small pieces. Gently fold the chocolate into the cheesecake mixture to create delightful pockets of extra flavor.
Pour the filling over the almond flour crust in the pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, until the edges are set and the center still shows a slight jiggle. The bars will firm up as they cool.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before slicing into 4 bars. Enjoy chilled for the best texture and flavor.