Lightened-Up Dark Chocolate Greek Yogurt Cheesecake Squares

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

Lightened-Up Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Lightened-Up Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a modern twist on cheesecake with a light, protein-packed dark chocolate Greek yogurt filling over a delicate almond flour crust. This dessert-inspired meal balances indulgent flavors and rich textures, with a subtle crunch and smooth, tangy creaminess enhanced by a touch of dark chocolate, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

1,289kcal
Protein
143.8g
Fat
36.2g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 tbsp Honey (21g)

1.5 cups Nonfat Greek Yogurt (345g)

1 cup Fat-Free Ricotta Cheese (246g)

3 large Egg Whites (99g)

1 oz Chopped Dark Chocolate (28g)

2 scoops Unflavored Whey Protein Isolate (60g total)

1 tbsp Extra Honey (21g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small square baking pan with parchment paper.

  • 2

    For the crust, in a bowl combine the almond flour and 1 tablespoon honey until the mixture holds together. Press this mixture firmly into the base of the pan to create an even layer.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, fat-free ricotta cheese, and egg whites until smooth.

  • 4

    Stir in the 2 scoops of whey protein isolate and fold in the chopped dark chocolate evenly.

  • 5

    Drizzle in the extra 1 tablespoon honey and mix until fully incorporated, ensuring a well-blended filling.

  • 6

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

  • 7

    Bake in the preheated oven for about 20 minutes or until the edges are just set and the center is slightly jiggly.

  • 8

    Remove from the oven and allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set before cutting into squares.

  • 9

    Serve chilled and enjoy your lightened-up, protein-packed dark chocolate Greek yogurt cheesecake squares.

Lightened-Up Dark Chocolate Greek Yogurt Cheesecake Squares

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

Lightened-Up Dark Chocolate Greek Yogurt Cheesecake Squares

YOUR SOLIN GENERATED RECIPE

Lightened-Up Dark Chocolate Greek Yogurt Cheesecake Squares

Enjoy a modern twist on cheesecake with a light, protein-packed dark chocolate Greek yogurt filling over a delicate almond flour crust. This dessert-inspired meal balances indulgent flavors and rich textures, with a subtle crunch and smooth, tangy creaminess enhanced by a touch of dark chocolate, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

1,289kcal
Protein
143.8g
Fat
36.2g
Carbs
87.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 tbsp Honey (21g)

1.5 cups Nonfat Greek Yogurt (345g)

1 cup Fat-Free Ricotta Cheese (246g)

3 large Egg Whites (99g)

1 oz Chopped Dark Chocolate (28g)

2 scoops Unflavored Whey Protein Isolate (60g total)

1 tbsp Extra Honey (21g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small square baking pan with parchment paper.

  • 2

    For the crust, in a bowl combine the almond flour and 1 tablespoon honey until the mixture holds together. Press this mixture firmly into the base of the pan to create an even layer.

  • 3

    In a separate large bowl, whisk together the nonfat Greek yogurt, fat-free ricotta cheese, and egg whites until smooth.

  • 4

    Stir in the 2 scoops of whey protein isolate and fold in the chopped dark chocolate evenly.

  • 5

    Drizzle in the extra 1 tablespoon honey and mix until fully incorporated, ensuring a well-blended filling.

  • 6

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

  • 7

    Bake in the preheated oven for about 20 minutes or until the edges are just set and the center is slightly jiggly.

  • 8

    Remove from the oven and allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set before cutting into squares.

  • 9

    Serve chilled and enjoy your lightened-up, protein-packed dark chocolate Greek yogurt cheesecake squares.