Protein-Packed Dark Chocolate Greek Yogurt Cheesecake Squares

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

Protein-Packed Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Protein-Packed Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy these decadent yet nourishing cheesecake squares that blend the creamy tang of Greek yogurt and low‐fat cream cheese with the rich infusion of dark chocolate and almond flour crust. Enhanced with whey protein and egg whites, each square is a perfect balance of indulgence and muscle-fueling nutrition.

Try 7 days free, then $12.99 / mo.

NUTRITION

1,987kcal
Protein
149g
Fat
113g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

2 cups Nonfat Greek Yogurt

8 ounces Low-Fat Cream Cheese

1 scoop Whey Protein Isolate (First Scoop)

3 Egg Whites

1 cup Almond Flour

1 scoop Whey Protein Isolate (Second Scoop)

4 ounces Dark Chocolate (70-85% Cocoa)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small square baking pan with parchment paper. If needed, lightly grease the pan.

  • 2

    In a bowl, combine the almond flour. Press it firmly into the base of the prepared pan to form an even crust. Bake the crust for 8-10 minutes until lightly toasted, then set aside.

  • 3

    In a large mixing bowl, whisk together the Nonfat Greek Yogurt, Low-Fat Cream Cheese, both scoops of Whey Protein Isolate, and egg whites until the mixture is smooth and well-blended.

  • 4

    Pour the creamy mixture over the pre-baked almond flour crust, smoothing out the top with a spatula.

  • 5

    Bake the assembled cheesecake in the oven for 20-25 minutes until the edges set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 10 minutes.

  • 6

    Meanwhile, melt the dark chocolate in a microwave-safe bowl in 20-second intervals or over a double boiler until smooth.

  • 7

    Drizzle the melted dark chocolate evenly over the slightly cooled cheesecake layer. For an artistic touch, use a toothpick to create swirls.

  • 8

    Refrigerate the cheesecake for at least 2 hours (or overnight) to fully set. Once set, cut into 4 squares. Each square should land within your specified nutritional range.

Protein-Packed Dark Chocolate Greek Yogurt Cheesecake Squares

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

Protein-Packed Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Protein-Packed Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy these decadent yet nourishing cheesecake squares that blend the creamy tang of Greek yogurt and low‐fat cream cheese with the rich infusion of dark chocolate and almond flour crust. Enhanced with whey protein and egg whites, each square is a perfect balance of indulgence and muscle-fueling nutrition.

NUTRITION

1,987kcal
Protein
149g
Fat
113g
Carbs
101g

SERVINGS

1 serving

INGREDIENTS

2 cups Nonfat Greek Yogurt

8 ounces Low-Fat Cream Cheese

1 scoop Whey Protein Isolate (First Scoop)

3 Egg Whites

1 cup Almond Flour

1 scoop Whey Protein Isolate (Second Scoop)

4 ounces Dark Chocolate (70-85% Cocoa)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small square baking pan with parchment paper. If needed, lightly grease the pan.

  • 2

    In a bowl, combine the almond flour. Press it firmly into the base of the prepared pan to form an even crust. Bake the crust for 8-10 minutes until lightly toasted, then set aside.

  • 3

    In a large mixing bowl, whisk together the Nonfat Greek Yogurt, Low-Fat Cream Cheese, both scoops of Whey Protein Isolate, and egg whites until the mixture is smooth and well-blended.

  • 4

    Pour the creamy mixture over the pre-baked almond flour crust, smoothing out the top with a spatula.

  • 5

    Bake the assembled cheesecake in the oven for 20-25 minutes until the edges set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 10 minutes.

  • 6

    Meanwhile, melt the dark chocolate in a microwave-safe bowl in 20-second intervals or over a double boiler until smooth.

  • 7

    Drizzle the melted dark chocolate evenly over the slightly cooled cheesecake layer. For an artistic touch, use a toothpick to create swirls.

  • 8

    Refrigerate the cheesecake for at least 2 hours (or overnight) to fully set. Once set, cut into 4 squares. Each square should land within your specified nutritional range.