YOUR SOLIN GENERATED RECIPE
Dark Chocolate Greek Yogurt Cheesecake Bars
Indulge in these velvety dark chocolate Greek yogurt cheesecake bars that deliver a tangy, rich flavor wrapped in a nutty, hearty crust. With a smooth, creamy filling enhanced by cocoa and vanilla, topped with a delicate dark chocolate drizzle, these bars are both satisfying and energizing—perfect as a nutritious treat any time of day.
INGREDIENTS
2 cups Nonfat Greek Yogurt (490g)
8 oz Low-Fat Cream Cheese (226g)
6 Egg Whites (198g)
2 tbsp Unsweetened Cocoa Powder (10g)
1 tsp Vanilla Extract (5g)
0.5 cup Almond Flour (56g)
0.5 cup Rolled Oats (40g)
1 tbsp Coconut Oil (14g)
20g Dark Chocolate
PREPARATION
Preheat your oven to 350°F and line a small baking pan (approximately 8x8 inches) with parchment paper.
Prepare the crust by combining almond flour and rolled oats in a bowl. Add the melted coconut oil and mix until the ingredients are evenly moistened.
Press the crust mixture firmly into the bottom of the prepared baking pan, creating an even layer.
In a separate large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg whites, unsweetened cocoa powder, and vanilla extract until the mixture is smooth and well combined.
Pour the cheesecake filling over the crust in the pan, smoothing the top with a spatula.
Bake in the preheated oven for about 25-30 minutes, or until the filling is set and the edges are lightly golden.
After removing from the oven, allow the cheesecake to cool completely at room temperature. Once cooled, drizzle the dark chocolate evenly over the top.
Refrigerate the cheesecake for at least 2 hours to fully set before slicing into 3 generous bars.