Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares

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

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a protein-packed twist on a classic cheesecake square that marries the tangy creaminess of Greek yogurt and low‐fat cream cheese with rich dark chocolate and a nutty almond flour crust. This dessert-like treat is baked to perfection and chilled until set, offering a balanced and satisfying option whether for breakfast, lunch, or dinner.

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NUTRITION

2,861kcal
Protein
279.6g
Fat
96g
Carbs
187g

SERVINGS

1 serving

INGREDIENTS

5 cups Nonfat Greek Yogurt (1135g)

8 ounces Low-Fat Cream Cheese (226g)

1 cup Egg Whites (243g)

4 scoops Whey Protein Isolate (Chocolate) (120g)

0.5 cup Dark Chocolate (70% Cocoa) (85g)

1 cup Almond Flour (96g)

0.25 cup Honey (85g)

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PREPARATION

  • 1

    Preheat your oven to 325°F and line an 8x8 inch baking pan with parchment paper.

  • 2

    In a large bowl, blend the Nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth.

  • 3

    Stir in the whey protein isolate until fully incorporated, ensuring a homogenous mixture.

  • 4

    Gently fold in the chopped dark chocolate pieces and honey to add bursts of sweetness.

  • 5

    In a separate bowl, combine the almond flour with any remaining mixture to create a base. Press half of the mixture into the bottom of the prepared pan to form a crust.

  • 6

    Pour the majority of the cheesecake mixture over the crust and then carefully dollop the remaining almond flour mixture over the top, lightly swirling for a marbled effect if desired.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles.

  • 8

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 9

    Once chilled, cut into 8 squares. Each square should provide around 31-59 grams of protein and between 315-585 kcals, making them a balanced, nutritious treat for any time of day.

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares

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

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Protein-Rich Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a protein-packed twist on a classic cheesecake square that marries the tangy creaminess of Greek yogurt and low‐fat cream cheese with rich dark chocolate and a nutty almond flour crust. This dessert-like treat is baked to perfection and chilled until set, offering a balanced and satisfying option whether for breakfast, lunch, or dinner.

NUTRITION

2,861kcal
Protein
279.6g
Fat
96g
Carbs
187g

SERVINGS

1 serving

INGREDIENTS

5 cups Nonfat Greek Yogurt (1135g)

8 ounces Low-Fat Cream Cheese (226g)

1 cup Egg Whites (243g)

4 scoops Whey Protein Isolate (Chocolate) (120g)

0.5 cup Dark Chocolate (70% Cocoa) (85g)

1 cup Almond Flour (96g)

0.25 cup Honey (85g)

PREPARATION

  • 1

    Preheat your oven to 325°F and line an 8x8 inch baking pan with parchment paper.

  • 2

    In a large bowl, blend the Nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth.

  • 3

    Stir in the whey protein isolate until fully incorporated, ensuring a homogenous mixture.

  • 4

    Gently fold in the chopped dark chocolate pieces and honey to add bursts of sweetness.

  • 5

    In a separate bowl, combine the almond flour with any remaining mixture to create a base. Press half of the mixture into the bottom of the prepared pan to form a crust.

  • 6

    Pour the majority of the cheesecake mixture over the crust and then carefully dollop the remaining almond flour mixture over the top, lightly swirling for a marbled effect if desired.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center slightly jiggles.

  • 8

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 9

    Once chilled, cut into 8 squares. Each square should provide around 31-59 grams of protein and between 315-585 kcals, making them a balanced, nutritious treat for any time of day.