YOUR SOLIN GENERATED RECIPE
Protein-Packed Greek Yogurt Chocolate Cheesecake Bars
Indulge in these creamy, chocolaty cheesecake bars that pack a serious protein punch. The velvety filling of nonfat Greek yogurt, low‐fat cream cheese, and chocolate whey protein powder harmonizes with the subtle crunch of an oat and coconut oil crust, offering both decadence and nourishment. Perfect as a satisfying meal or an energizing snack, these bars are a delicious and balanced option for your day.
INGREDIENTS
1/4 cup Rolled Oats (20g)
1 tsp Virgin Coconut Oil (5g)
150g Nonfat Greek Yogurt
1/4 cup Low-Fat Cream Cheese (60g)
1 scoop Chocolate Whey Protein Powder (30g)
1 tbsp Unsweetened Cocoa Powder (7g)
2 large Egg Whites (66g)
1 tbsp Honey (21g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper.
In a bowl, combine the rolled oats and melted coconut oil. Press the mixture evenly into the bottom of the prepared pan to form the crust.
Bake the crust in the preheated oven for about 8-10 minutes until it becomes lightly toasted. Remove from the oven and let it cool slightly.
In a large mixing bowl, blend the nonfat Greek yogurt, low-fat cream cheese, chocolate whey protein powder, unsweetened cocoa powder, egg whites, and honey. Mix until the filling is smooth and homogeneous.
Pour the creamy filling over the pre-baked crust, spreading it evenly.
Return the pan to the oven and bake for an additional 15 minutes, or until the edges start to set. The center should remain a bit soft for a fudgy texture.
Remove the pan from the oven and chill in the refrigerator for at least 2 hours to allow the bars to set completely.
Once chilled, cut into bars and serve. Enjoy these protein-packed, chocolaty cheesecake bars as a satisfying meal or snack!