YOUR SOLIN GENERATED RECIPE
Lightened-Up Chocolate Cheesecake Bars
Enjoy a delectable twist on classic cheesecake bars with a chocolate-infused filling and a wholesome, protein-packed crust. These lightened-up bars offer a velvety, creamy texture with a hint of rich cocoa, making them a satisfying choice for breakfast, lunch, or dinner. The balanced blend of light cream cheese, Greek yogurt, and whey protein delivers a healthy dose of protein while keeping the calories in check.
INGREDIENTS
1/2 cup Rolled Oats (40.5 g)
1/3 cup Whey Protein Isolate (30 g)
1/4 cup Unsweetened Applesauce (60 g)
1 tsp Honey (7 g)
8 oz Light Cream Cheese (226 g)
1/2 cup Non-fat Greek Yogurt (120 g)
2 tbsp Unsweetened Cocoa Powder (10 g)
2 Egg Whites (66 g)
PREPARATION
Preheat your oven to 350°F and line a small 8x8-inch baking pan with parchment paper.
In a bowl, combine the rolled oats, whey protein isolate, unsweetened applesauce, and honey. Mix well until the mixture forms a cohesive crust.
Press the crust mixture evenly into the bottom of the prepared pan, ensuring an even layer.
In a separate bowl, beat the light cream cheese until smooth. Add the non-fat Greek yogurt and mix until fully combined.
Stir in the unsweetened cocoa powder and then fold in the egg whites gently until the filling is smooth and homogenous.
Pour the chocolate cheesecake filling evenly over the crust, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the edges are set and the center is slightly jiggly.
Remove from the oven and let cool completely in the pan before refrigerating for at least 2 hours to firm up.
Once set, cut into 8 bars. For a serving size, consider 2 bars per serving to stay within 315-585 kcal and 31-59 g protein per serving.