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 light yet indulgent cheesecake that packs a protein punch with creamy nonfat Greek yogurt and low‐fat cream cheese, accented by a subtly sweet almond flour crust and a homemade date caramel drizzle. Enjoy a balanced treat that's both satisfying and nutritious.

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NUTRITION

450kcal
Protein
39g
Fat
18.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 pitted Medjool Date (24g)

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a light spray of cooking oil or a few drops of water until the mixture holds together. Press this mixture evenly into the bottom of a small, lined springform or pie pan to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until the mixture is smooth and well-combined.

  • 4

    Pour the creamy filling over the prepared 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 has a slight jiggle.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle. Blend the pitted medjool date with a splash of warm water in a blender until a smooth sauce forms.

  • 7

    Allow the cheesecake to cool slightly, then 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

A light yet indulgent cheesecake that packs a protein punch with creamy nonfat Greek yogurt and low‐fat cream cheese, accented by a subtly sweet almond flour crust and a homemade date caramel drizzle. Enjoy a balanced treat that's both satisfying and nutritious.

NUTRITION

450kcal
Protein
39g
Fat
18.2g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 pitted Medjool Date (24g)

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, combine the almond flour with a light spray of cooking oil or a few drops of water until the mixture holds together. Press this mixture evenly into the bottom of a small, lined springform or pie pan to form the crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until the mixture is smooth and well-combined.

  • 4

    Pour the creamy filling over the prepared 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 has a slight jiggle.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle. Blend the pitted medjool date with a splash of warm water in a blender until a smooth sauce forms.

  • 7

    Allow the cheesecake to cool slightly, then drizzle the date caramel over the top before serving.