YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares
Savor these decadent yet nutritious cheesecake squares that marry the creaminess of nonfat Greek yogurt with the indulgent richness of dark chocolate. Enhanced with vanilla whey protein and a hint of cocoa, these squares are baked on an almond flour crust and finished with a silky dark chocolate drizzle — a perfect balance of flavor and fitness-friendly macros.
INGREDIENTS
4 cups Nonfat Greek Yogurt
2 scoops Vanilla Whey Protein Isolate
8 large Egg Whites
2 ounces Dark Chocolate (70% Cocoa)
2 tablespoons Unsweetened Cocoa Powder
1 cup Almond Flour
PREPARATION
Preheat your oven to 325°F and lightly grease a 8x8 inch baking pan.
Start by preparing the crust: In a bowl, combine the almond flour. Press it firmly into the bottom of the pan to form an even layer.
In a blender or food processor, add the nonfat Greek yogurt, vanilla whey protein isolate, and egg whites. Blend until completely smooth.
Add the unsweetened cocoa powder to the mixture and blend briefly to incorporate evenly.
Pour the filling mixture over the pressed almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
While the cheesecake is baking, gently melt the dark chocolate in a microwave-safe bowl in 20-second intervals until smooth.
Once baked, remove the cheesecake from the oven and let it cool to room temperature. Drizzle the melted dark chocolate evenly over the top.
Refrigerate for at least 2 hours to fully set before cutting into squares. Enjoy a protein-packed, dessert-like treat!