YOUR SOLIN GENERATED RECIPE
Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle
Enjoy a refreshing twist on classic cheesecake with a creamy, protein-packed Greek yogurt filling complemented by a delicate almond flour crust and a naturally sweet date caramel drizzle. Perfect for a light breakfast, lunch, or dinner with a balance of tangy, creamy flavors and a subtle crunch.
INGREDIENTS
3/4 cup Nonfat Greek Yogurt (150g)
2 oz Low-Fat Cream Cheese (56g)
1 large Egg White (33g)
2 tbsp Almond Flour (14g)
1 Medjool Date (pitted, 24g)
1/2 tsp Vanilla Extract
1 tsp Lemon Juice
Pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C) if you plan to bake the crust slightly for extra texture.
In a small bowl, combine the almond flour with a pinch of salt. Press this mixture evenly into the base of a small, oven-safe ramekin or mini springform pan to create the crust. If desired, bake the crust for about 5-7 minutes for a lightly toasted base, then let it cool.
In a larger mixing bowl, blend the Nonfat Greek Yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon juice until smooth and creamy. This forms your cheesecake filling.
Pour the mixture over the prepared crust, smoothing the top with a spatula.
For the date caramel drizzle, blend the pitted date with a splash of warm water until it reaches a smooth, sauce-like consistency. Adjust the thickness by adding a bit more water if needed.
Drizzle the date caramel evenly over the cheesecake filling.
Chill the assembled cheesecake in the refrigerator for at least 2 hours to allow it to set and for the flavors to meld.
Serve chilled and enjoy your protein-rich, creamy cheesecake with a natural sweet caramel finish.