YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Cheesecake Bars
Silky chocolate cheesecake baked over a crisp, golden pastry base, finished with a dusting of rich cocoa for a decadent yet light treat.
INGREDIENTS
150g Non-fat Greek Yogurt
15g Chocolate Whey Protein Powder
40g Egg Whites
20g Phyllo Dough
5g Unsweetened Cocoa Powder
5g Coconut Oil
7g Honey
PREPARATION
Preheat your oven to 325°F (165°C) and line a small loaf pan with parchment paper.
Layer the phyllo dough sheets in the bottom of the pan, brushing lightly with melted coconut oil between layers to create a crisp pastry base.
In a medium bowl, whisk together the Greek yogurt, chocolate protein powder, egg whites, and honey until the mixture is completely smooth and silky.
Pour the chocolate cheesecake batter over the prepared pastry base and smooth the top with a spatula.
Bake for 20-25 minutes or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow to cool at room temperature before refrigerating for at least 2 hours to firm up.
Once chilled, lift from the pan using the parchment paper, dust with cocoa powder, and slice into bars.