YOUR SOLIN GENERATED RECIPE
Protein-Packed Dark Chocolate Greek Yogurt Cheesecake Squares
Enjoy a decadent yet nourishing cheesecake square that packs a protein punch with tangy Greek yogurt, silky low‐fat cream cheese, and a hint of rich dark chocolate. This guilt-free treat features a simple almond flour crust and a luscious, light filling that bakes into a perfectly dense and flavorful square – ideal for a balanced meal any time of day.
INGREDIENTS
170 g Nonfat Greek Yogurt
56 g Low-Fat Cream Cheese
3 Egg Whites (for filling)
1 Egg White (for crust binder)
1/4 cup Almond Flour (approx. 28 g)
1 tbsp Unsweetened Dark Cocoa Powder
Natural Sweetener to taste
PREPARATION
Preheat your oven to 350°F (175°C) and line a small square baking dish or ramekin with parchment paper.
For the crust, combine the almond flour with 1 egg white (reserved for the crust) until a crumbly mixture forms. Press this mixture firmly into the bottom of the prepared dish to form an even layer.
Bake the crust in the preheated oven for about 8-10 minutes until it begins to set. Remove from the oven and lower the temperature to 325°F (160°C).
Meanwhile, in a bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, 3 egg whites, unsweetened dark cocoa powder, and natural sweetener. Mix until the filling is smooth and fully combined.
Pour the filling mixture over the pre-baked crust, smoothing the top evenly.
Bake the assembled cheesecake for 18-20 minutes until the edges are set and the center has a slight jiggle.
Remove from the oven and allow the cheesecake square to cool to room temperature before refrigerating for at least 2 hours to fully set.
Once chilled, cut into a single square portion if intended as a one-serving meal. Enjoy your nutrient-packed, protein-rich cheesecake square!