YOUR SOLIN GENERATED RECIPE
Chocolate Protein Cheesecake Bars
Baked cocoa-infused cheesecake bars made with a protein-rich Greek yogurt and cottage cheese base, finished with a buttery almond flour crust and a silky smooth texture.
INGREDIENTS
0.5 cup Non-fat Greek Yogurt
0.25 cup Low-fat Cottage Cheese
20 grams Chocolate Whey Protein Isolate
3 tablespoons Liquid Egg Whites
1 tablespoon Unsweetened Cocoa Powder
2 tablespoons Almond Flour
1 teaspoon Coconut Oil
PREPARATION
Preheat your oven to 325°F (160°C) and line a small loaf pan with parchment paper for easy removal.
In a small mixing bowl, combine the almond flour and melted coconut oil until the mixture resembles wet sand.
Press the almond flour mixture firmly into the bottom of the prepared loaf pan to create an even crust layer.
Place the cottage cheese, Greek yogurt, liquid egg whites, chocolate protein powder, and cocoa powder into a blender.
Blend the mixture on high until completely smooth and no cottage cheese curds remain.
Pour the chocolate batter over the crust and use a spatula to smooth out the surface.
Bake for 25 to 30 minutes until the edges are set but the center still has a slight jiggle when shaken.
Remove from the oven and let the pan cool completely at room temperature.
Refrigerate the cheesecake for at least 3 hours or overnight to allow it to fully set into a fudgy consistency before slicing into bars.