Dark Chocolate Greek Yogurt Cheesecake Squares

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

Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Squares

Indulge in these decadent yet wholesome cheesecake squares that combine the rich allure of dark chocolate with tangy Greek yogurt and a satisfying almond-leavened oat crust. The balance of creamy filling, a hint of cocoa, and a delightful walnut crunch makes every bite a luxurious treat designed to fuel your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

1,020kcal
Protein
73.2g
Fat
45.8g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1/4 cup Unsweetened Applesauce (60g)

2.5 cups Nonfat Greek Yogurt (615g)

4 oz Low-Fat Cream Cheese (per ounce, total 4 oz; 113g each approx)

8 large Egg Whites (264g)

2 tbsp Unsweetened Cocoa Powder (10g)

1 scoop Whey Protein Isolate (30g)

1.5 tbsp Honey (32g)

1/4 cup Chopped Walnuts (30g)

1 oz Dark Chocolate (28g)

1/2 tsp Cinnamon (1.3g)

1 pinch Salt (0.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small 8x8 inch baking pan with parchment paper.

  • 2

    In a bowl, combine rolled oats, applesauce, cinnamon, and a pinch of salt. Mix until a crumbly crust forms.

  • 3

    Press the oat mixture evenly into the bottom of the prepared pan to form the base. Bake the crust for 8-10 minutes until set. Remove from the oven and allow to cool slightly.

  • 4

    In a large mixing bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate until smooth.

  • 5

    Add in the egg whites and unsweetened cocoa powder, mixing thoroughly until all ingredients are well incorporated.

  • 6

    Stir in the honey to sweeten the filling, followed by the chopped walnuts.

  • 7

    Pour the creamy filling over the baked crust and smooth the top with a spatula.

  • 8

    Melt the dark chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Drizzle the melted dark chocolate evenly over the top of the filling.

  • 9

    Bake the assembled cheesecake squares for 18-22 minutes, or until the center is set but still slightly jiggly.

  • 10

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 11

    Cut into 4 even squares. Enjoy a perfectly portioned treat that meets your protein and calorie goals!

Dark Chocolate Greek Yogurt Cheesecake Squares

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

Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Squares

Indulge in these decadent yet wholesome cheesecake squares that combine the rich allure of dark chocolate with tangy Greek yogurt and a satisfying almond-leavened oat crust. The balance of creamy filling, a hint of cocoa, and a delightful walnut crunch makes every bite a luxurious treat designed to fuel your day.

NUTRITION

1,020kcal
Protein
73.2g
Fat
45.8g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1/4 cup Unsweetened Applesauce (60g)

2.5 cups Nonfat Greek Yogurt (615g)

4 oz Low-Fat Cream Cheese (per ounce, total 4 oz; 113g each approx)

8 large Egg Whites (264g)

2 tbsp Unsweetened Cocoa Powder (10g)

1 scoop Whey Protein Isolate (30g)

1.5 tbsp Honey (32g)

1/4 cup Chopped Walnuts (30g)

1 oz Dark Chocolate (28g)

1/2 tsp Cinnamon (1.3g)

1 pinch Salt (0.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small 8x8 inch baking pan with parchment paper.

  • 2

    In a bowl, combine rolled oats, applesauce, cinnamon, and a pinch of salt. Mix until a crumbly crust forms.

  • 3

    Press the oat mixture evenly into the bottom of the prepared pan to form the base. Bake the crust for 8-10 minutes until set. Remove from the oven and allow to cool slightly.

  • 4

    In a large mixing bowl, blend the nonfat Greek yogurt, low-fat cream cheese, and whey protein isolate until smooth.

  • 5

    Add in the egg whites and unsweetened cocoa powder, mixing thoroughly until all ingredients are well incorporated.

  • 6

    Stir in the honey to sweeten the filling, followed by the chopped walnuts.

  • 7

    Pour the creamy filling over the baked crust and smooth the top with a spatula.

  • 8

    Melt the dark chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Drizzle the melted dark chocolate evenly over the top of the filling.

  • 9

    Bake the assembled cheesecake squares for 18-22 minutes, or until the center is set but still slightly jiggly.

  • 10

    Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 11

    Cut into 4 even squares. Enjoy a perfectly portioned treat that meets your protein and calorie goals!