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

Enjoy a light yet indulgent cheesecake that balances tangy Greek yogurt with a creamy low-fat cream cheese filling, all layered atop a tender almond flour crust. Finished with a naturally sweet date caramel drizzle, this dessert-like treat delivers robust protein and satisfying flavor for any time of day.

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NUTRITION

390kcal
Protein
36g
Fat
13.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour

1/2 Medjool Date (for crust)

200g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

2 Egg Whites

1/2 Medjool Date (for drizzle)

1 tsp Vanilla Extract

1 tsp Lemon Juice

1 tsp Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or set aside for a no-bake version.

  • 2

    In a small bowl, combine 2 tablespoons of almond flour with 1/2 of a medjool date (chopped or mashed) until the mixture begins to stick together. Press this mixture evenly into the bottom of a small springform pan or ramekin to form the crust.

  • 3

    In a separate bowl, whisk together 200 grams of nonfat Greek yogurt, 2 ounces of low-fat cream cheese, and 2 egg whites. Add 1 teaspoon of vanilla extract, 1 teaspoon of lemon juice, and 1 teaspoon of cinnamon, mixing until smooth and uniform.

  • 4

    Pour the filling over the prepared crust and smooth the top with a spatula.

  • 5

    For a baked version, place the pan in the preheated oven and bake for 18-20 minutes until the filling is set. For a no-bake version, refrigerate for at least 4 hours until firm.

  • 6

    Meanwhile, prepare the date caramel drizzle by blending the remaining 1/2 medjool date with a teaspoon of warm water until smooth. Adjust consistency with a bit more water if needed.

  • 7

    Once the cheesecake is set or baked and cooled, drizzle the date caramel over the top before serving.

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

Enjoy a light yet indulgent cheesecake that balances tangy Greek yogurt with a creamy low-fat cream cheese filling, all layered atop a tender almond flour crust. Finished with a naturally sweet date caramel drizzle, this dessert-like treat delivers robust protein and satisfying flavor for any time of day.

NUTRITION

390kcal
Protein
36g
Fat
13.1g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

2 tbsp Almond Flour

1/2 Medjool Date (for crust)

200g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

2 Egg Whites

1/2 Medjool Date (for drizzle)

1 tsp Vanilla Extract

1 tsp Lemon Juice

1 tsp Cinnamon

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or set aside for a no-bake version.

  • 2

    In a small bowl, combine 2 tablespoons of almond flour with 1/2 of a medjool date (chopped or mashed) until the mixture begins to stick together. Press this mixture evenly into the bottom of a small springform pan or ramekin to form the crust.

  • 3

    In a separate bowl, whisk together 200 grams of nonfat Greek yogurt, 2 ounces of low-fat cream cheese, and 2 egg whites. Add 1 teaspoon of vanilla extract, 1 teaspoon of lemon juice, and 1 teaspoon of cinnamon, mixing until smooth and uniform.

  • 4

    Pour the filling over the prepared crust and smooth the top with a spatula.

  • 5

    For a baked version, place the pan in the preheated oven and bake for 18-20 minutes until the filling is set. For a no-bake version, refrigerate for at least 4 hours until firm.

  • 6

    Meanwhile, prepare the date caramel drizzle by blending the remaining 1/2 medjool date with a teaspoon of warm water until smooth. Adjust consistency with a bit more water if needed.

  • 7

    Once the cheesecake is set or baked and cooled, drizzle the date caramel over the top before serving.