YOUR SOLIN GENERATED RECIPE
Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares
Indulge in these delectably tangy and chocolate-infused cheesecake squares that pack a protein punch. The creamy Greek yogurt and light cream cheese filling, enhanced with a hint of dark cocoa, sit atop a delicate almond flour and egg white crust. Perfectly balanced with a satisfying crunch and a touch of sweetness from dark chocolate chips, these squares are a versatile treat that works wonderfully for breakfast, lunch, or dinner.
INGREDIENTS
1/8 cup Almond Flour (14g)
2 large Egg Whites (66g)
200g Non-Fat Greek Yogurt
2 oz Light Cream Cheese (57g)
0.5 scoop Whey Protein Isolate (approx. 7.5g)
1 tbsp Dark Cocoa Powder (5g)
5g Dark Chocolate Chips
PREPARATION
Preheat your oven to 350°F (175°C) and line a small square baking dish with parchment paper.
In a small bowl, combine the almond flour with egg whites. Stir until the mixture comes together to form a smooth, cohesive crust.
Press the crust evenly into the base of the prepared baking dish, ensuring a uniform layer.
In a separate bowl, whisk together the non-fat Greek yogurt, light cream cheese, whey protein isolate, and dark cocoa powder until completely smooth and well combined.
Pour the filling mixture over the crust, smoothing it out with a spatula.
Sprinkle dark chocolate chips evenly over the top of the filling.
Bake in the preheated oven for 18-22 minutes, or until the edges are set and the center shows a slight firmness.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Serve chilled and enjoy your protein-rich treat at any meal of the day.