YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares
Indulge in these decadent cheesecake squares that marry the rich intensity of dark chocolate with the light, tangy creaminess of Greek yogurt. A crisp almond flour cocoa crust supports a luscious, protein-boosted filling enhanced with low‐fat cream cheese, fresh eggs, and whey protein isolate for an energizing treat that suits any meal of the day.
INGREDIENTS
1/2 cup Almond Flour (48g)
2 Tbsp Unsweetened Cocoa Powder (10g)
1 Tbsp Honey (21g)
3 cups Nonfat Greek Yogurt (735g)
8 oz Low-Fat Cream Cheese (227g)
2 oz Dark Chocolate (56g)
3 large Eggs
8 scoops Whey Protein Isolate (240g total)
1 tsp Vanilla Extract
PREPARATION
Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment paper.
In a bowl, combine almond flour, cocoa powder, and honey. Stir until a crumbly, moist mixture forms.
Press the almond flour mixture evenly into the base of the prepared pan to form the crust. Bake for 8-10 minutes until set. Remove from the oven and let cool slightly.
In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, eggs, whey protein isolate, and vanilla extract until the mixture is smooth and homogeneous.
Fold in the chopped dark chocolate gently, ensuring a marbled effect.
Pour the filling over the pre-baked crust, smoothing the top with a spatula.
Bake for 25-30 minutes, or until the center is just set. A slight wobble is acceptable.
Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for at least 3 hours to set.
Once chilled, cut into 8 squares. Each square should yield approximately 322 calories with about 39 grams of protein, fitting within your desired meal plan ranges.