YOUR SOLIN GENERATED RECIPE
Lightened-Up Greek Yogurt Chocolate Cheesecake Squares
These lightened-up Greek yogurt chocolate cheesecake squares deliver a creamy, chocolatey treat with a satisfying balance of tangy yogurt, smooth low‐fat cream cheese, and a boost of chocolate protein. Perfect for a breakfast indulgence, a midday pick-me-up, or a post-dinner dessert, each square combines an energizing, nutrient-dense crust with a rich, velvety filling that supports your active lifestyle.
INGREDIENTS
50 grams Graham Crackers, crushed
600 grams Nonfat Greek Yogurt
10 ounces Low-Fat Cream Cheese
1.6 scoops Chocolate Whey Protein Isolate
2 tablespoons Unsweetened Cocoa Powder
3 tablespoons Honey
PREPARATION
Preheat your oven to 350°F (175°C). Line a small baking pan (about 8x8 inches) with parchment paper.
In a bowl, combine the crushed graham crackers until they resemble fine crumbs. Press the crumbs firmly into the bottom of the lined pan to form an even crust.
In a large mixing bowl, add the nonfat Greek yogurt and low-fat cream cheese. Beat until completely smooth and creamy using a hand mixer or whisk.
Add the chocolate whey protein isolate and unsweetened cocoa powder to the creamy mixture. Stir or blend until fully incorporated.
Sweeten the filling by drizzling in the honey, stirring thoroughly to ensure an even sweetness.
Pour the cheesecake mixture over the prepared crust, spreading it evenly. Tap the pan lightly to remove any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours to help firm up the squares.
Once chilled, cut the cheesecake into 4 equal squares. Enjoy a square as a protein-packed treat that fits within your calorie goals!