YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Bars
Enjoy these decadent yet guilt-free cheesecake bars that harmonize creamy Greek yogurt with a velvety dark chocolate swirl, all anchored on a crunchy almond flour crust. Perfectly portioned to fuel your day, these bars blend high-quality protein with indulgent flavors, making them ideal for a satisfying breakfast, a quick lunch, or a balanced dinner treat.
INGREDIENTS
2 cups Nonfat Greek Yogurt (490g)
8 oz Low-Fat Cream Cheese (226g)
8 scoops Whey Protein Isolate (Vanilla)
8 large Liquid Egg Whites (264g)
1.5 oz Melted Dark Chocolate (42g)
2 cups Almond Flour (224g)
1/2 cup Chopped Walnuts (50g)
PREPARATION
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
In a bowl, mix the almond flour thoroughly. Press it evenly into the bottom of the prepared pan to form the crust.
In a large mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, whey protein isolate, and liquid egg whites. Whisk until the mixture is smooth and well blended.
Pour the cheesecake mixture over the almond flour crust in the baking pan, smoothing out the top.
Drizzle the melted dark chocolate evenly over the top of the cheesecake mixture. Use a knife or skewer to create a marbled effect by gently swirling the chocolate into the mixture.
Sprinkle the chopped walnuts over the top for added crunch and flavor.
Bake in the oven for 25-30 minutes or until the edges are just set and a toothpick inserted into the center comes out mostly clean.
Remove from the oven and allow the cheesecake to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to firm up before cutting into 8 bars.
Store any leftovers in the refrigerator.