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 decadently rich yet protein-packed cheesecake bar that marries the creamy tang of nonfat Greek yogurt with the deep notes of dark chocolate and cocoa. With a crunchy almond flour crust and a smooth, luscious filling enhanced by vanilla protein powder and a hint of maple syrup, these bars offer a wholesome twist on a classic treat—perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

1,737kcal
Protein
175.6g
Fat
69.8g
Carbs
103.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

1 large Egg White (33g) for crust

4 cups Nonfat Greek Yogurt (980g)

2 scoops Vanilla Protein Powder (60g total)

4 large Egg Whites for filling (132g total)

1/4 cup Unsweetened Cocoa Powder (25g)

50g Dark Chocolate (70% cocoa)

2 tablespoons Maple Syrup

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour and one egg white. Mix until a crumbly dough forms, then press the mixture firmly in an even layer onto the bottom of the prepared pan to form the crust.

  • 3

    Bake the crust in the preheated oven for 10 minutes until lightly set. Remove from the oven and let it cool slightly.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, vanilla protein powder, and the egg whites designated for the filling until smooth.

  • 5

    Sift in the unsweetened cocoa powder and add the maple syrup. Stir until fully incorporated and the mixture is well combined.

  • 6

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

  • 7

    Bake the cheesecake bars for 20-25 minutes until the edges are firm and the center is just set. Avoid overbaking to maintain a creamy texture.

  • 8

    Remove from the oven and allow the bars to cool to room temperature. Once cooled, drizzle or sprinkle the dark chocolate over the top evenly.

  • 9

    Refrigerate the bars for at least 2 hours to allow them to fully set before cutting into 8 bars. Serve chilled and enjoy your protein-rich treat.

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 decadently rich yet protein-packed cheesecake bar that marries the creamy tang of nonfat Greek yogurt with the deep notes of dark chocolate and cocoa. With a crunchy almond flour crust and a smooth, luscious filling enhanced by vanilla protein powder and a hint of maple syrup, these bars offer a wholesome twist on a classic treat—perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

1,737kcal
Protein
175.6g
Fat
69.8g
Carbs
103.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

1 large Egg White (33g) for crust

4 cups Nonfat Greek Yogurt (980g)

2 scoops Vanilla Protein Powder (60g total)

4 large Egg Whites for filling (132g total)

1/4 cup Unsweetened Cocoa Powder (25g)

50g Dark Chocolate (70% cocoa)

2 tablespoons Maple Syrup

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the almond flour and one egg white. Mix until a crumbly dough forms, then press the mixture firmly in an even layer onto the bottom of the prepared pan to form the crust.

  • 3

    Bake the crust in the preheated oven for 10 minutes until lightly set. Remove from the oven and let it cool slightly.

  • 4

    In a large mixing bowl, whisk together the nonfat Greek yogurt, vanilla protein powder, and the egg whites designated for the filling until smooth.

  • 5

    Sift in the unsweetened cocoa powder and add the maple syrup. Stir until fully incorporated and the mixture is well combined.

  • 6

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

  • 7

    Bake the cheesecake bars for 20-25 minutes until the edges are firm and the center is just set. Avoid overbaking to maintain a creamy texture.

  • 8

    Remove from the oven and allow the bars to cool to room temperature. Once cooled, drizzle or sprinkle the dark chocolate over the top evenly.

  • 9

    Refrigerate the bars for at least 2 hours to allow them to fully set before cutting into 8 bars. Serve chilled and enjoy your protein-rich treat.