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

Indulge in these decadent yet nourishing cheesecake bars that marry the rich taste of dark chocolate with the tangy creaminess of Greek yogurt. With a nutty almond flour crust and a protein-dense, chocolaty filling, these bars offer a luxurious texture and a burst of flavor perfect for a balanced breakfast, a satisfying lunch, or a delicious dinner treat.

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NUTRITION

1,564kcal
Protein
142g
Fat
70g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

4 large Egg Whites (approx. 112g total)

3 cups Nonfat Greek Yogurt (approx. 735g total)

4 oz Low-Fat Cream Cheese (113g)

2 tbsp Unsweetened Cocoa Powder (12g)

1/4 cup Dark Chocolate Chips (43g)

1 scoop Whey Protein Isolate (30g)

1 tsp Vanilla Extract

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

  • 2

    Prepare the crust by combining the almond flour and egg whites in a bowl until the mixture is smooth. Press this mixture evenly into the bottom of the prepared pan to form a solid base.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, cocoa powder, vanilla extract, and salt until smooth and fully combined. You can use an electric mixer or a food processor for a creamier texture.

  • 4

    Fold in the dark chocolate chips gently into the filling mixture.

  • 5

    Pour the filling over the almond flour crust and spread it evenly.

  • 6

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

  • 7

    Remove from the oven and let cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 8

    Cut into 4 equal bars. Each serving bar will fit within a caloric range of approximately 388 kcal and provide around 35.5 grams of protein, fitting within your desired range.

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

Indulge in these decadent yet nourishing cheesecake bars that marry the rich taste of dark chocolate with the tangy creaminess of Greek yogurt. With a nutty almond flour crust and a protein-dense, chocolaty filling, these bars offer a luxurious texture and a burst of flavor perfect for a balanced breakfast, a satisfying lunch, or a delicious dinner treat.

NUTRITION

1,564kcal
Protein
142g
Fat
70g
Carbs
90g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

4 large Egg Whites (approx. 112g total)

3 cups Nonfat Greek Yogurt (approx. 735g total)

4 oz Low-Fat Cream Cheese (113g)

2 tbsp Unsweetened Cocoa Powder (12g)

1/4 cup Dark Chocolate Chips (43g)

1 scoop Whey Protein Isolate (30g)

1 tsp Vanilla Extract

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

  • 2

    Prepare the crust by combining the almond flour and egg whites in a bowl until the mixture is smooth. Press this mixture evenly into the bottom of the prepared pan to form a solid base.

  • 3

    In a separate bowl, blend the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, cocoa powder, vanilla extract, and salt until smooth and fully combined. You can use an electric mixer or a food processor for a creamier texture.

  • 4

    Fold in the dark chocolate chips gently into the filling mixture.

  • 5

    Pour the filling over the almond flour crust and spread it evenly.

  • 6

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

  • 7

    Remove from the oven and let cool completely in the pan on a wire rack. Once cool, refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 8

    Cut into 4 equal bars. Each serving bar will fit within a caloric range of approximately 388 kcal and provide around 35.5 grams of protein, fitting within your desired range.