Lightened-Up 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.

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a clean, protein-packed twist on classic cheesecake. This lightened-up version features a creamy blend of non-fat Greek yogurt, low-fat cream cheese, egg white, and a hint of vanilla whey protein, all nestled on a delicate almond flour crust with a luscious date caramel drizzle. The dish is both refreshingly tangy and satisfying, making it perfect for any meal of the day.

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NUTRITION

455kcal
Protein
45g
Fat
17g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup non-fat Greek yogurt (125g)

2 oz low-fat cream cheese (56g)

1 large egg white (33g)

1/2 scoop vanilla whey protein powder (approx. 15g)

1/8 cup almond flour (14g)

1 medium Medjool date (66g)

2 tbsp water

1/2 tsp vanilla extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe dish or ramekin.

  • 2

    For the crust, combine the almond flour with 1 tablespoon of water. Mix until you get a crumbly, slightly cohesive texture. Press this mixture firmly into the base of your dish to form an even layer.

  • 3

    In a blender or food processor, blend the Medjool date with the remaining 1 tablespoon of water and 1/2 teaspoon of vanilla extract until it forms a smooth, thick caramel drizzle. Set aside.

  • 4

    In a bowl, mix the non-fat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein powder until smooth and well incorporated.

  • 5

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the edges begin to set but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 8

    Before serving, drizzle the date caramel sauce over the cheesecake. Enjoy your lightened-up treat!

Lightened-Up 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.

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a clean, protein-packed twist on classic cheesecake. This lightened-up version features a creamy blend of non-fat Greek yogurt, low-fat cream cheese, egg white, and a hint of vanilla whey protein, all nestled on a delicate almond flour crust with a luscious date caramel drizzle. The dish is both refreshingly tangy and satisfying, making it perfect for any meal of the day.

NUTRITION

455kcal
Protein
45g
Fat
17g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup non-fat Greek yogurt (125g)

2 oz low-fat cream cheese (56g)

1 large egg white (33g)

1/2 scoop vanilla whey protein powder (approx. 15g)

1/8 cup almond flour (14g)

1 medium Medjool date (66g)

2 tbsp water

1/2 tsp vanilla extract

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C) and lightly grease a small, oven-safe dish or ramekin.

  • 2

    For the crust, combine the almond flour with 1 tablespoon of water. Mix until you get a crumbly, slightly cohesive texture. Press this mixture firmly into the base of your dish to form an even layer.

  • 3

    In a blender or food processor, blend the Medjool date with the remaining 1 tablespoon of water and 1/2 teaspoon of vanilla extract until it forms a smooth, thick caramel drizzle. Set aside.

  • 4

    In a bowl, mix the non-fat Greek yogurt, low-fat cream cheese, egg white, and vanilla whey protein powder until smooth and well incorporated.

  • 5

    Pour the cheesecake mixture over the almond flour crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until the edges begin to set but the center remains slightly jiggly.

  • 7

    Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 8

    Before serving, drizzle the date caramel sauce over the cheesecake. Enjoy your lightened-up treat!