No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

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 Squares

YOUR SOLIN GENERATED RECIPE

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a decadent yet light no-bake cheesecake square infused with dark chocolate and a twist of Greek yogurt. This dessert-inspired treat features a subtle almond-date crust topped with a creamy, protein-rich filling that perfectly balances tangy yogurt with a hint of cocoa and natural sweetness. A small dark chocolate drizzle finishes the dish, adding a touch of indulgence to a health-conscious delight.

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NUTRITION

462kcal
Protein
32.3g
Fat
21.6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

15 grams Raw Almonds

1 Medjool Date (approx 24 grams)

200 grams Nonfat Greek Yogurt

60 grams Low-Fat Cream Cheese

5 grams Unsweetened Cocoa Powder

5 grams Honey

10 grams Dark Chocolate (70% Cacao)

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PREPARATION

  • 1

    Place the almonds and medjool date in a food processor and blend until they form a sticky, crumbly mixture.

  • 2

    Press the almond-date mixture evenly into the base of a small, lined baking dish or silicone mold to form the crust.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, unsweetened cocoa powder, and honey. Whisk until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

  • 5

    Chop the dark chocolate finely and sprinkle it evenly over the top for a delightful chocolate accent.

  • 6

    Refrigerate the cheesecake for at least 3-4 hours or until set, then cut into squares and serve chilled.

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

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 Squares

YOUR SOLIN GENERATED RECIPE

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a decadent yet light no-bake cheesecake square infused with dark chocolate and a twist of Greek yogurt. This dessert-inspired treat features a subtle almond-date crust topped with a creamy, protein-rich filling that perfectly balances tangy yogurt with a hint of cocoa and natural sweetness. A small dark chocolate drizzle finishes the dish, adding a touch of indulgence to a health-conscious delight.

NUTRITION

462kcal
Protein
32.3g
Fat
21.6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

15 grams Raw Almonds

1 Medjool Date (approx 24 grams)

200 grams Nonfat Greek Yogurt

60 grams Low-Fat Cream Cheese

5 grams Unsweetened Cocoa Powder

5 grams Honey

10 grams Dark Chocolate (70% Cacao)

PREPARATION

  • 1

    Place the almonds and medjool date in a food processor and blend until they form a sticky, crumbly mixture.

  • 2

    Press the almond-date mixture evenly into the base of a small, lined baking dish or silicone mold to form the crust.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, unsweetened cocoa powder, and honey. Whisk until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

  • 5

    Chop the dark chocolate finely and sprinkle it evenly over the top for a delightful chocolate accent.

  • 6

    Refrigerate the cheesecake for at least 3-4 hours or until set, then cut into squares and serve chilled.