YOUR SOLIN GENERATED RECIPE
Dark Chocolate Greek Yogurt Cheesecake Squares
Indulge in these rich and velvety Dark Chocolate Greek Yogurt Cheesecake Squares that combine a slightly crunchy almond flour cocoa crust with a creamy, tangy filling bursting with decadent dark chocolate flavor. Perfectly balanced for a satisfying yet nutritious treat, these squares will please your palate while keeping you on track with your health goals.
INGREDIENTS
1/4 cup almond flour (28g)
1 tablespoon unsweetened cocoa powder (5g)
100g fat-free cream cheese
150g nonfat Greek yogurt
2 large egg whites
15g dark chocolate (70%+ cacao)
1/2 teaspoon vanilla extract
1 packet stevia
PREPARATION
Preheat your oven to 350°F (175°C) and line a small square or rectangular baking pan with parchment paper.
In a small bowl, combine the almond flour and cocoa powder. Press half of this mixture firmly into the base of the pan to create an even crust.
In a separate bowl, whisk together the fat-free cream cheese, nonfat Greek yogurt, egg whites, vanilla extract, and stevia until the mixture is smooth and well combined.
Gently fold in small chunks or finely chopped dark chocolate into the filling mixture, leaving some pieces to create pockets of melty chocolate.
Pour the filling over the prepared crust, spreading it evenly over the pan.
Sprinkle the remaining almond flour and cocoa powder mixture over the top to create a light dusting.
Bake in the preheated oven for about 20-25 minutes, or until the edges are set and the center is almost firm. Be careful not to overbake to maintain a creamy texture.
Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
Once chilled, cut into squares. Each square should fall within the targeted protein range of 31-59 grams and calorie range of 315-585 kcals, making it a balanced treat for breakfast, lunch, or dinner.