YOUR SOLIN GENERATED RECIPE
Salted Chocolate Protein Cheesecake Bars
A chilled chocolate cheesecake bar with a nutty almond crust, finished with a sprinkle of flaky sea salt for a perfect sweet-and-salty crunch.
INGREDIENTS
25g Almond Flour
45g Low-fat Cream Cheese
80g Non-fat Greek Yogurt
15g Chocolate Whey Protein
7g Cocoa Powder
7g Pure Maple Syrup
33g Egg White
1g Flaky Sea Salt
PREPARATION
Preheat oven to 325°F and line a small baking dish with parchment paper.
Combine almond flour, cocoa powder, and maple syrup in a bowl until a crumbly dough forms.
Press the mixture firmly into the bottom of the prepared dish to create the crust.
In a separate bowl, whisk together the softened cream cheese, Greek yogurt, protein powder, and egg white until completely smooth.
Pour the chocolate cheesecake filling over the crust and smooth the top with a spatula.
Bake for 22-25 minutes until the edges are set but the center remains slightly jiggly.
Allow the bars to cool at room temperature for 30 minutes before transferring to the refrigerator.
Chill for at least 2 hours to fully set, then sprinkle with flaky sea salt and slice into bars.