Greek Yogurt Chocolate Protein Cheesecake Squares

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

Greek Yogurt Chocolate Protein Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Chocolate Protein Cheesecake Squares

A luscious, no-bake cheesecake square that blends creamy Greek yogurt with a rich chocolate protein boost and a delicate, wholesome oat-almond crust. This dessert-meets-meal delivers indulgence with balanced protein and satisfying flavors perfect for any time of the day.

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NUTRITION

514kcal
Protein
59.5g
Fat
13.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rolled Oats (20g)

1 tbsp Almond Butter (16g)

1 cup Nonfat Plain Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (57g)

1 scoop Chocolate Protein Powder (30g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tsp Vanilla Extract (5g)

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PREPARATION

  • 1

    In a small bowl, combine the rolled oats and almond butter. Mix well until the mixture is evenly combined, then press this mixture firmly into the base of a lined or greased 8x8 inch pan to form the crust.

  • 2

    In another bowl, add the Greek yogurt, low-fat cream cheese, chocolate protein powder, cocoa powder, and vanilla extract. Use a hand mixer or whisk to blend until the filling is completely smooth and uniform in texture.

  • 3

    Pour the filling mixture over the prepared crust, smoothing the top with a spatula to ensure even coverage.

  • 4

    Cover the pan with plastic wrap and refrigerate for at least 3-4 hours, or until the cheesecake is set.

  • 5

    Once set, cut into squares. Enjoy a chilled, protein-packed treat that’s both indulgent and nourishing.

Greek Yogurt Chocolate Protein Cheesecake Squares

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

Greek Yogurt Chocolate Protein Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Chocolate Protein Cheesecake Squares

A luscious, no-bake cheesecake square that blends creamy Greek yogurt with a rich chocolate protein boost and a delicate, wholesome oat-almond crust. This dessert-meets-meal delivers indulgence with balanced protein and satisfying flavors perfect for any time of the day.

NUTRITION

514kcal
Protein
59.5g
Fat
13.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rolled Oats (20g)

1 tbsp Almond Butter (16g)

1 cup Nonfat Plain Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (57g)

1 scoop Chocolate Protein Powder (30g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tsp Vanilla Extract (5g)

PREPARATION

  • 1

    In a small bowl, combine the rolled oats and almond butter. Mix well until the mixture is evenly combined, then press this mixture firmly into the base of a lined or greased 8x8 inch pan to form the crust.

  • 2

    In another bowl, add the Greek yogurt, low-fat cream cheese, chocolate protein powder, cocoa powder, and vanilla extract. Use a hand mixer or whisk to blend until the filling is completely smooth and uniform in texture.

  • 3

    Pour the filling mixture over the prepared crust, smoothing the top with a spatula to ensure even coverage.

  • 4

    Cover the pan with plastic wrap and refrigerate for at least 3-4 hours, or until the cheesecake is set.

  • 5

    Once set, cut into squares. Enjoy a chilled, protein-packed treat that’s both indulgent and nourishing.