No-Bake Dark Chocolate Greek Yogurt Cheesecake Bars

This is an example of a meal that Solin would create to include in your personalized meal plan.

No-Bake Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

No-Bake Dark Chocolate Greek Yogurt Cheesecake Bars

These no-bake cheesecake bars offer a refreshing blend of tangy nonfat Greek yogurt and creamy low-fat cottage cheese layered over a naturally sweet almond-date crust, all elevated with a delicate drizzle of rich dark chocolate. Perfect as a balanced meal option any time of day, each bar delivers a satisfying texture and delightful contrast of flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

2,302kcal
Protein
170g
Fat
102g
Carbs
161g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

1/2 cup Pitted Dates (85g)

2 tbsp Coconut Oil (28g)

4 cups Nonfat Greek Yogurt (960g)

1 cup Low-Fat Cottage Cheese (226g)

1 scoop Whey Protein Isolate (30g)

1 tsp Vanilla Extract (4.2g)

1/4 cup Dark Chocolate Chips (45g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Line a small 8x8 inch pan with parchment paper for easy removal.

  • 2

    In a food processor, combine the almond flour, pitted dates, and coconut oil. Process until the mixture sticks together and forms a crumbly dough.

  • 3

    Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Place in the refrigerator to set while preparing the filling.

  • 4

    In a large bowl, blend the nonfat Greek yogurt, low-fat cottage cheese, whey protein isolate, and vanilla extract until smooth and fully combined.

  • 5

    Remove the pan from the refrigerator and evenly spread the cheesecake filling over the chilled crust.

  • 6

    Melt the dark chocolate chips gently in the microwave or over a double boiler. Drizzle the melted chocolate over the cheesecake layer in a thin, even layer.

  • 7

    Refrigerate the assembled bars for at least 4 hours or overnight until firmly set.

  • 8

    Once set, remove the cheesecake slab from the pan using the parchment paper and cut into 4 bars. Enjoy!

No-Bake Dark Chocolate Greek Yogurt Cheesecake Bars

This is an example of a meal that Solin would create to include in your personalized meal plan.

No-Bake Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

No-Bake Dark Chocolate Greek Yogurt Cheesecake Bars

These no-bake cheesecake bars offer a refreshing blend of tangy nonfat Greek yogurt and creamy low-fat cottage cheese layered over a naturally sweet almond-date crust, all elevated with a delicate drizzle of rich dark chocolate. Perfect as a balanced meal option any time of day, each bar delivers a satisfying texture and delightful contrast of flavors.

NUTRITION

2,302kcal
Protein
170g
Fat
102g
Carbs
161g

SERVINGS

1 serving

INGREDIENTS

1 cup Almond Flour (96g)

1/2 cup Pitted Dates (85g)

2 tbsp Coconut Oil (28g)

4 cups Nonfat Greek Yogurt (960g)

1 cup Low-Fat Cottage Cheese (226g)

1 scoop Whey Protein Isolate (30g)

1 tsp Vanilla Extract (4.2g)

1/4 cup Dark Chocolate Chips (45g)

PREPARATION

  • 1

    Line a small 8x8 inch pan with parchment paper for easy removal.

  • 2

    In a food processor, combine the almond flour, pitted dates, and coconut oil. Process until the mixture sticks together and forms a crumbly dough.

  • 3

    Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Place in the refrigerator to set while preparing the filling.

  • 4

    In a large bowl, blend the nonfat Greek yogurt, low-fat cottage cheese, whey protein isolate, and vanilla extract until smooth and fully combined.

  • 5

    Remove the pan from the refrigerator and evenly spread the cheesecake filling over the chilled crust.

  • 6

    Melt the dark chocolate chips gently in the microwave or over a double boiler. Drizzle the melted chocolate over the cheesecake layer in a thin, even layer.

  • 7

    Refrigerate the assembled bars for at least 4 hours or overnight until firmly set.

  • 8

    Once set, remove the cheesecake slab from the pan using the parchment paper and cut into 4 bars. Enjoy!