YOUR SOLIN GENERATED RECIPE
Dark Chocolate Greek Yogurt Cheesecake Bars
Indulge in these rich, decadently creamy cheesecake bars with a twist: a vibrant blend of tangy nonfat Greek yogurt, smooth low-fat cream cheese, and the satisfying crunch of a nutty almond flour base, all artfully studded with dark chocolate chunks. Perfectly balanced for a nutritious meal that supports your protein goals while pleasing your palate.
INGREDIENTS
6.32 cups Nonfat Greek Yogurt
25.3 oz Low-Fat Cream Cheese
12.64 egg equivalents Egg Whites
6.32 oz Dark Chocolate (70% Cocoa)
2.1 cups Almond Flour
Liquid Stevia to taste
PREPARATION
Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper for easy removal.
In a bowl, mix the almond flour with a small amount of liquid stevia until it reaches a crumbly, slightly sticky texture. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
In a separate large bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg whites. Whisk the mixture until it is smooth and fully blended. Adjust sweetness with a few drops of liquid stevia if desired.
Chop or roughly break the dark chocolate into chunks. Gently fold the dark chocolate into the yogurt mixture, ensuring even distribution without melting the chocolate completely.
Pour the cheesecake batter over the almond flour crust, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes until the edges are set and the center is just slightly jiggly. Avoid overbaking to maintain a creamy texture.
Remove the pan from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours to fully set the bars.
Once chilled, cut into 8 bars. Each bar should fall within the goal of approximately 315-585 calories and provide between 31-59 grams of protein, making them a balanced option for breakfast, lunch, or dinner.