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 refreshingly light, no-bake cheesecake that packs a protein punch. This creamy Greek yogurt and low-fat cream cheese cheesecake rests on a toasted almond flour crust, and it’s topped with a naturally sweet, indulgent date caramel drizzle. Perfect for a nutritious breakfast, a satisfying lunch, or a guilt-free dessert that helps you meet your fitness goals.

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NUTRITION

499kcal
Protein
35.7g
Fat
18.3g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

0.25 cup Almond Flour

2 Medjool Dates

1 Tbsp Lemon Juice

1 tsp Vanilla Extract

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny pinch of salt (if desired) and press evenly into the bottom of a small, lined ramekin to form the crust.

  • 2

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, lemon juice, and vanilla extract until smooth and well blended.

  • 3

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

  • 4

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water and a few extra drops of lemon juice in a food processor until you have a smooth, pourable sauce.

  • 5

    Drizzle the date caramel sauce over the cheesecake layer.

  • 6

    Cover the ramekin and refrigerate for at least 2 hours, or until the cheesecake has set properly.

  • 7

    Enjoy chilled as a protein-packed treat that satisfies your sweet tooth with natural ingredients.

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 refreshingly light, no-bake cheesecake that packs a protein punch. This creamy Greek yogurt and low-fat cream cheese cheesecake rests on a toasted almond flour crust, and it’s topped with a naturally sweet, indulgent date caramel drizzle. Perfect for a nutritious breakfast, a satisfying lunch, or a guilt-free dessert that helps you meet your fitness goals.

NUTRITION

499kcal
Protein
35.7g
Fat
18.3g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

150g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

0.25 cup Almond Flour

2 Medjool Dates

1 Tbsp Lemon Juice

1 tsp Vanilla Extract

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a tiny pinch of salt (if desired) and press evenly into the bottom of a small, lined ramekin to form the crust.

  • 2

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, lemon juice, and vanilla extract until smooth and well blended.

  • 3

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

  • 4

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water and a few extra drops of lemon juice in a food processor until you have a smooth, pourable sauce.

  • 5

    Drizzle the date caramel sauce over the cheesecake layer.

  • 6

    Cover the ramekin and refrigerate for at least 2 hours, or until the cheesecake has set properly.

  • 7

    Enjoy chilled as a protein-packed treat that satisfies your sweet tooth with natural ingredients.