YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Protein Cheesecake Bars
Oven-baked bars made with a nutty almond crust and a protein-rich chocolate cheesecake filling, finished with a velvety dark chocolate chip topping.
INGREDIENTS
2 tbsp Almond Flour
0.5 scoop Chocolate Whey Protein Powder
0.38 cup Nonfat Greek Yogurt
3 tbsp Low-fat Cream Cheese
1 large Egg White
2 tbsp Unsweetened Cocoa Powder
2 tsp Maple Syrup
0.5 tbsp Dark Chocolate Chips
PREPARATION
Preheat your oven to 325°F and line a small individual baking dish with parchment paper.
In a small mixing bowl, combine the almond flour, one tablespoon of the cocoa powder, and the maple syrup until a crumbly dough forms.
Press the almond dough firmly into the bottom of the prepared dish to create an even crust layer.
In a blender or food processor, combine the Greek yogurt, low-fat cream cheese, chocolate protein powder, the remaining tablespoon of cocoa powder, and the egg white.
Blend on high until the mixture is completely smooth and the cream cheese is fully incorporated.
Pour the chocolate cheesecake batter over the crust and smooth the top with a spatula.
Sprinkle the dark chocolate chips evenly over the surface of the batter.
Bake for 20-25 minutes until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow the bars to cool at room temperature before refrigerating for at least 2 hours to achieve a velvety texture.