No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

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

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a luscious no-bake cheesecake square that features a crunchy almond flour-date crust topped with a creamy, protein-packed blend of nonfat Greek yogurt and light cream cheese, finished with a decadent dark chocolate drizzle. A refreshing, balanced treat that's perfect any time of day.

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NUTRITION

517kcal
Protein
32.7g
Fat
22.5g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 Medjool Dates, pitted (48g)

3/4 cup Nonfat Greek Yogurt (180g)

2 oz Light Cream Cheese (56g)

10g Dark Chocolate (70% cacao)

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    In a food processor, blend the almond flour and pitted dates until the mixture starts to come together with a slightly sticky texture.

  • 2

    Press the almond-date mixture firmly into the bottom of a small, lined baking pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, light cream cheese, and vanilla extract until smooth and creamy.

  • 4

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Drizzle the dark chocolate evenly over the filling. You may gently swirl it in for a marbled effect if desired.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly.

  • 7

    Once set, cut into squares and serve chilled.

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

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

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

No-Bake Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a luscious no-bake cheesecake square that features a crunchy almond flour-date crust topped with a creamy, protein-packed blend of nonfat Greek yogurt and light cream cheese, finished with a decadent dark chocolate drizzle. A refreshing, balanced treat that's perfect any time of day.

NUTRITION

517kcal
Protein
32.7g
Fat
22.5g
Carbs
53.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 Medjool Dates, pitted (48g)

3/4 cup Nonfat Greek Yogurt (180g)

2 oz Light Cream Cheese (56g)

10g Dark Chocolate (70% cacao)

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    In a food processor, blend the almond flour and pitted dates until the mixture starts to come together with a slightly sticky texture.

  • 2

    Press the almond-date mixture firmly into the bottom of a small, lined baking pan to form an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, light cream cheese, and vanilla extract until smooth and creamy.

  • 4

    Pour the creamy filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Drizzle the dark chocolate evenly over the filling. You may gently swirl it in for a marbled effect if desired.

  • 6

    Refrigerate the cheesecake for at least 2 hours to allow it to set properly.

  • 7

    Once set, cut into squares and serve chilled.