Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

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

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a revitalized twist on cheesecake that boasts protein-rich Greek yogurt mixed with a silky blend of low-fat cream cheese and egg white, all atop a crisp almond flour crust and drizzled with a naturally sweet date caramel. This homemade dessert packs a satisfying hit of protein while keeping calories in check, making it a perfect option for any meal.

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NUTRITION

464kcal
Protein
33.4g
Fat
14.3g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White

20g Almond Flour

2 Medjool Dates

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Mix the almond flour with a tiny drizzle of water (or a beaten egg white if needed) to form a crumbly base. Press this mixture into the bottom of a small, oven-safe dish to create the crust. Bake for 8-10 minutes until lightly golden, then let it cool slightly.

  • 3

    In a bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract until smooth and creamy.

  • 4

    Pour the yogurt mixture over the pre-baked almond crust, smoothing the top with a spatula.

  • 5

    Pit the Medjool dates and soak them in warm water for 10 minutes to soften. Drain and blend them in a food processor until a smooth caramel-like consistency forms.

  • 6

    Drizzle the date caramel over the cheesecake layer.

  • 7

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving.

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

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

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a revitalized twist on cheesecake that boasts protein-rich Greek yogurt mixed with a silky blend of low-fat cream cheese and egg white, all atop a crisp almond flour crust and drizzled with a naturally sweet date caramel. This homemade dessert packs a satisfying hit of protein while keeping calories in check, making it a perfect option for any meal.

NUTRITION

464kcal
Protein
33.4g
Fat
14.3g
Carbs
48.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White

20g Almond Flour

2 Medjool Dates

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Mix the almond flour with a tiny drizzle of water (or a beaten egg white if needed) to form a crumbly base. Press this mixture into the bottom of a small, oven-safe dish to create the crust. Bake for 8-10 minutes until lightly golden, then let it cool slightly.

  • 3

    In a bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg white, and vanilla extract until smooth and creamy.

  • 4

    Pour the yogurt mixture over the pre-baked almond crust, smoothing the top with a spatula.

  • 5

    Pit the Medjool dates and soak them in warm water for 10 minutes to soften. Drain and blend them in a food processor until a smooth caramel-like consistency forms.

  • 6

    Drizzle the date caramel over the cheesecake layer.

  • 7

    Refrigerate the assembled cheesecake for at least 2 hours to set before serving.