Creamy Greek Yogurt Cheesecake Bars with Dark Chocolate Crust

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

Creamy Greek Yogurt Cheesecake Bars with Dark Chocolate Crust

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Cheesecake Bars with Dark Chocolate Crust

Enjoy a luscious and protein-packed cheesecake bar with a rich dark chocolate crust and a tangy creamy Greek yogurt filling. This bar is a perfect balance of indulgence and nourishment that works equally well for breakfast, lunch, or a light dinner.

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NUTRITION

1,915kcal
Protein
208g
Fat
67g
Carbs
122g

SERVINGS

1 serving

INGREDIENTS

3 cups Non-Fat Greek Yogurt

8 ounces Low-Fat Cream Cheese

1 cup Egg Whites

3 scoops Whey Protein Isolate

2 tablespoons Honey

2 ounces Dark Chocolate

1/2 cup Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    For the crust, combine dark chocolate (chopped or melted) with almond flour in a small bowl until evenly mixed.

  • 3

    Press the mixture firmly into the bottom of a lined 8x8 inch baking pan to form an even crust layer. Bake the crust in the preheated oven for about 10 minutes. Remove and let cool slightly.

  • 4

    While the crust bakes, blend the Non-Fat Greek Yogurt, Low-Fat Cream Cheese, Egg Whites, Whey Protein Isolate, Honey, and a splash of vanilla extract (if using) in a blender or food processor until completely smooth.

  • 5

    Pour the creamy filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake the entire dish at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 7

    Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 3 hours or until fully chilled and firm.

  • 8

    Cut into 6 bars. Each bar should meet the protein target of approximately 31-59 grams and fall within 315-585 kcals.

Creamy Greek Yogurt Cheesecake Bars with Dark Chocolate Crust

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

Creamy Greek Yogurt Cheesecake Bars with Dark Chocolate Crust

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Cheesecake Bars with Dark Chocolate Crust

Enjoy a luscious and protein-packed cheesecake bar with a rich dark chocolate crust and a tangy creamy Greek yogurt filling. This bar is a perfect balance of indulgence and nourishment that works equally well for breakfast, lunch, or a light dinner.

NUTRITION

1,915kcal
Protein
208g
Fat
67g
Carbs
122g

SERVINGS

1 serving

INGREDIENTS

3 cups Non-Fat Greek Yogurt

8 ounces Low-Fat Cream Cheese

1 cup Egg Whites

3 scoops Whey Protein Isolate

2 tablespoons Honey

2 ounces Dark Chocolate

1/2 cup Almond Flour

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    For the crust, combine dark chocolate (chopped or melted) with almond flour in a small bowl until evenly mixed.

  • 3

    Press the mixture firmly into the bottom of a lined 8x8 inch baking pan to form an even crust layer. Bake the crust in the preheated oven for about 10 minutes. Remove and let cool slightly.

  • 4

    While the crust bakes, blend the Non-Fat Greek Yogurt, Low-Fat Cream Cheese, Egg Whites, Whey Protein Isolate, Honey, and a splash of vanilla extract (if using) in a blender or food processor until completely smooth.

  • 5

    Pour the creamy filling over the pre-baked crust, smoothing the top with a spatula.

  • 6

    Bake the entire dish at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.

  • 7

    Remove from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 3 hours or until fully chilled and firm.

  • 8

    Cut into 6 bars. Each bar should meet the protein target of approximately 31-59 grams and fall within 315-585 kcals.