Dark Chocolate Greek Yogurt Cheesecake Bars

This is an example of a meal that Solin would create to include in your personalized meal plan.

Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Bars

A protein-packed, indulgent cheesecake bar with a rich dark chocolate hit and a smooth, tangy Greek yogurt filling. These bars combine the creamy texture of light cream cheese and Greek yogurt with the subtle crunch of oat flour and walnuts, all perfected with a boost of vanilla whey protein. Enjoy a balanced treat that satisfies your sweet cravings while fueling your body.

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NUTRITION

2,545kcal
Protein
341g
Fat
113g
Carbs
136g

SERVINGS

1 serving

INGREDIENTS

4 cups Nonfat Greek Yogurt (980g)

8 oz Light Cream Cheese (227g)

4 large Egg Whites (136g)

1 cup Vanilla Whey Protein Isolate (120g)

2 oz Dark Chocolate Chips (56g)

1/2 cup Oat Flour (50g)

1/4 cup Almond Butter (64g)

1/3 cup Chopped Walnuts (50g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, light cream cheese, egg whites, and vanilla whey protein isolate. Whisk until the mixture is smooth and well incorporated.

  • 3

    Gently fold in the melted dark chocolate chips, making sure to keep some streaks for a marbled effect.

  • 4

    In a separate bowl, mix together the oat flour, almond butter, and chopped walnuts to form the crust mixture.

  • 5

    Press the crust evenly into the bottom of the prepared pan. Over the crust, pour the cheesecake mixture and spread evenly.

  • 6

    Bake for 20-25 minutes or until the edges begin to set. The center might still be slightly jiggly, which is perfect for a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to let it firm up.

  • 8

    Once chilled, lift the cheesecake out using the parchment overhang and cut into 8 bars. Store refrigerated and enjoy as a balanced, protein-rich treat.

Dark Chocolate Greek Yogurt Cheesecake Bars

This is an example of a meal that Solin would create to include in your personalized meal plan.

Dark Chocolate Greek Yogurt Cheesecake Bars

YOUR SOLIN GENERATED RECIPE

Dark Chocolate Greek Yogurt Cheesecake Bars

A protein-packed, indulgent cheesecake bar with a rich dark chocolate hit and a smooth, tangy Greek yogurt filling. These bars combine the creamy texture of light cream cheese and Greek yogurt with the subtle crunch of oat flour and walnuts, all perfected with a boost of vanilla whey protein. Enjoy a balanced treat that satisfies your sweet cravings while fueling your body.

NUTRITION

2,545kcal
Protein
341g
Fat
113g
Carbs
136g

SERVINGS

1 serving

INGREDIENTS

4 cups Nonfat Greek Yogurt (980g)

8 oz Light Cream Cheese (227g)

4 large Egg Whites (136g)

1 cup Vanilla Whey Protein Isolate (120g)

2 oz Dark Chocolate Chips (56g)

1/2 cup Oat Flour (50g)

1/4 cup Almond Butter (64g)

1/3 cup Chopped Walnuts (50g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

  • 2

    In a large bowl, combine the nonfat Greek yogurt, light cream cheese, egg whites, and vanilla whey protein isolate. Whisk until the mixture is smooth and well incorporated.

  • 3

    Gently fold in the melted dark chocolate chips, making sure to keep some streaks for a marbled effect.

  • 4

    In a separate bowl, mix together the oat flour, almond butter, and chopped walnuts to form the crust mixture.

  • 5

    Press the crust evenly into the bottom of the prepared pan. Over the crust, pour the cheesecake mixture and spread evenly.

  • 6

    Bake for 20-25 minutes or until the edges begin to set. The center might still be slightly jiggly, which is perfect for a creamy texture.

  • 7

    Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to let it firm up.

  • 8

    Once chilled, lift the cheesecake out using the parchment overhang and cut into 8 bars. Store refrigerated and enjoy as a balanced, protein-rich treat.