YOUR SOLIN GENERATED RECIPE
Lightened-Up Dark Chocolate Cheesecake Squares
Enjoy a silky, decadent yet light dark chocolate cheesecake square with a tender almond flour crust. This recipe blends low-fat cream cheese with fat-free Greek yogurt and egg whites for a creamy filling accented by rich dark chocolate. The dessert-like treat is perfect for a satisfying breakfast, lunch, or dinner that fits perfectly into your daily protein and calorie goals.
INGREDIENTS
1/2 cup Almond Flour (48g)
16 oz Low-Fat Cream Cheese (454g)
1 cup Fat-Free Greek Yogurt (245g)
4 Egg Whites (approx. 120g)
1 oz Dark Chocolate (28g)
1 tsp Vanilla Extract
Granulated Sweetener to taste
1 pinch Salt
PREPARATION
Preheat your oven to 350°F (175°C). Line a small square baking pan (about 8x8 inches) with parchment paper.
Combine the almond flour with a pinch of salt and a small amount of sweetener if desired. Press the mixture firmly into the base of the pan to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes until it starts to get lightly golden. Remove from oven and set aside to cool slightly.
In a large mixing bowl, beat the low-fat cream cheese until smooth. Add the fat-free Greek yogurt, egg whites, vanilla extract, remaining sweetener, and a pinch of salt. Blend until the mixture is fully combined and creamy.
Melt the dark chocolate using a microwave or double boiler until smooth. Allow it to cool slightly before swirling it gently into the cheesecake batter, creating a marbled effect.
Pour the filling over the baked crust, smoothing the top with a spatula.
Bake the assembled cheesecake in the oven for 20-25 minutes just until the edges are set and the center still has a slight wobble.
Remove from the oven and let it cool at room temperature before refrigerating for at least 2 hours to fully set.
Once chilled, cut into 2 large squares (each serving per square for balanced macros) and serve.