Preheat your oven to 350°F (175°C) and line a small baking pan or dish with parchment paper.
In a small bowl, combine the almond flour, honey, and melted coconut oil. Mix until the ingredients are evenly incorporated. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
Bake the crust in the preheated oven for 8-10 minutes until it is lightly toasted. Remove from the oven and let it cool slightly.
While the crust cools, blend the nonfat Greek yogurt, egg whites, and whey protein isolate in a medium bowl until the mixture becomes smooth and creamy.
Gently fold in the dark chocolate chunks into the yogurt mixture to create a marbled effect. For an even more defined swirl, you can alternatively drizzle the melted dark chocolate over the finished cheesecake base.
Pour the creamy filling over the pre-baked crust, smoothing the surface with a spatula.
Return the pan to the oven and bake for an additional 12-15 minutes until the edges begin to set. The center may remain slightly soft but will firm up as it cools.
Allow the cheesecake square to cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to fully set.
Once chilled, cut into squares. This single serving recipe balances approximately 492 calories with around 37 grams of protein, fitting within your specified nutrition goals.