YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars
Indulge in these protein-rich, decadent cheesecake bars that harmoniously blend the tangy creaminess of nonfat Greek yogurt and fat-free cottage cheese with the deep notes of dark chocolate and cocoa. A light, oat-based crust provides a satisfying crunch, while an infusion of whey protein and extra egg whites creates a veritable powerhouse treat. Finished with a drizzle of premium dark chocolate and a hint of coconut oil for luxurious moisture, these bars are both satisfying and energizing — perfect for a balanced meal or a post-workout pick-me-up.
INGREDIENTS
2 cups rolled oats
4 cups nonfat Greek yogurt
16 ounces fat-free cottage cheese
32 egg whites
4 scoops whey protein isolate
8 tablespoons cocoa powder
3 ounces dark chocolate (70%+ cocoa)
8 tablespoons coconut oil
PREPARATION
Preheat your oven to 350°F. Line an 8-bar or 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a food processor, blend the rolled oats until they become a coarse flour. Transfer the ground oats to a mixing bowl.
Melt 4 tablespoons of the coconut oil (reserve the other 4 tablespoons for the cheesecake layer) and mix it into the ground oats. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
In a large bowl, combine nonfat Greek yogurt, fat-free cottage cheese, egg whites, whey protein isolate, cocoa powder, and the remaining 4 tablespoons of melted coconut oil. Whisk or blend until the mixture is smooth and fully incorporated.
Pour the cheesecake mixture evenly over the oat crust, smoothing the top with a spatula.
Sprinkle or drizzle the chopped dark chocolate evenly over the top of the cheesecake layer.
Place the pan in the preheated oven and bake for 20 minutes, or until the edges are set and the center is just slightly jiggly.
Remove the pan from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to ensure the bars are firm.
Once set, lift the cheesecake out of the pan using the parchment overhang and cut into 8 equal bars. Keep refrigerated and enjoy!