YOUR SOLIN GENERATED RECIPE
No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares
Enjoy a decadent yet protein-packed treat that blends the creamy tang of Greek yogurt and cottage cheese with a luscious dark chocolate twist. This no‐bake cheesecake square offers an indulgent texture and rich flavor, perfectly balancing creamy filling with a crunchy almond flour base. It’s an energizing option that supports your fitness goals without compromising on taste.
INGREDIENTS
3 cups Nonfat Greek Yogurt (~680g)
1 cup Low-Fat Cottage Cheese (~226g)
8 oz Light Cream Cheese (~226g)
1 scoop Vanilla Whey Protein Powder (~30g)
1/2 cup Almond Flour (~48g)
2 tbsp Coconut Oil (~28g)
1/4 cup Dark Chocolate Chips (~43g)
2 tbsp Unsweetened Cocoa Powder (~10g)
2 tbsp Honey (~42g)
PREPARATION
Prepare a parchment-lined 8-inch square pan to make removal and cutting easy.
In a small bowl, combine the almond flour and melted coconut oil. Stir well until the mixture resembles a coarse, sandy texture. Press this mixture firmly into the bottom of the pan to form an even base.
In a large mixing bowl, blend together the nonfat Greek yogurt, low-fat cottage cheese, light cream cheese, and vanilla whey protein powder until the mixture is completely smooth and uniform.
Sift the unsweetened cocoa powder into the creamy mixture and add honey. Stir thoroughly to ensure the cocoa and sweetener are evenly dispersed.
Pour the creamy filling over the prepared almond flour base in the pan, smoothing out the top with a spatula.
Sprinkle the dark chocolate chips evenly over the top of the filling. Gently press a few chips slightly into the mixture if desired.
Cover the pan and refrigerate for at least 4 hours or overnight, allowing the cheesecake to set firmly.
Once set, remove from the pan and cut into 4 generous squares. Enjoy a protein-packed, no-bake treat that supports your wellness goals!