Protein-Rich 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-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

A delectably creamy cheesecake that packs a protein punch with creamy non-fat Greek yogurt and light cream cheese, complemented by a crunchy almond flour crust and naturally sweet date caramel drizzle. This modern twist on a classic dessert features a smooth texture layered atop a nutty base, finished with a luscious homemade date caramel for a satisfying treat at any time of day.

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NUTRITION

513kcal
Protein
33.5g
Fat
22.4g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (115g)

2 oz Light Cream Cheese (56g)

3 Egg Whites (approx 99g)

2 Medjool Dates (48g)

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PREPARATION

  • 1

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

  • 2

    Mix the almond flour thoroughly and press it into the bottom of a small, lined or greased springform pan to form an even crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg whites until you obtain a smooth and well-blended mixture.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center slightly jiggles.

  • 6

    While the cheesecake is cooling, blend the medjool dates with a couple of tablespoons of warm water in a food processor to create a smooth date caramel drizzle.

  • 7

    Once the cheesecake has cooled to room temperature, drizzle the date caramel evenly over the top.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to set and the flavors to meld together.

Protein-Rich 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-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

A delectably creamy cheesecake that packs a protein punch with creamy non-fat Greek yogurt and light cream cheese, complemented by a crunchy almond flour crust and naturally sweet date caramel drizzle. This modern twist on a classic dessert features a smooth texture layered atop a nutty base, finished with a luscious homemade date caramel for a satisfying treat at any time of day.

NUTRITION

513kcal
Protein
33.5g
Fat
22.4g
Carbs
49.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Nonfat Greek Yogurt (115g)

2 oz Light Cream Cheese (56g)

3 Egg Whites (approx 99g)

2 Medjool Dates (48g)

PREPARATION

  • 1

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

  • 2

    Mix the almond flour thoroughly and press it into the bottom of a small, lined or greased springform pan to form an even crust layer.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg whites until you obtain a smooth and well-blended mixture.

  • 4

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

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges are set and the center slightly jiggles.

  • 6

    While the cheesecake is cooling, blend the medjool dates with a couple of tablespoons of warm water in a food processor to create a smooth date caramel drizzle.

  • 7

    Once the cheesecake has cooled to room temperature, drizzle the date caramel evenly over the top.

  • 8

    Refrigerate for at least 2 hours before serving to allow the cheesecake to set and the flavors to meld together.