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 luscious, protein-rich cheesecake that combines the tang of nonfat Greek yogurt with the creaminess of light cream cheese, all set on a lightly sweet almond flour crust. A homemade date caramel drizzle adds a natural sweetness, making this treat an ideal blend of indulgence and nutrition.

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NUTRITION

501kcal
Protein
42g
Fat
23g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Honey (7g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Light Cream Cheese (56g)

1 large Egg (50g)

1 small Pitted Medjool Date (35g)

1 tbsp Warm Water

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan or ramekins.

  • 2

    In a small bowl, combine almond flour and honey. Mix until a crumbly dough forms. Press this mixture firmly into the bottom of your pan to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg until smooth and well combined.

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle by blending the pitted date with warm water until smooth. Adjust consistency with a little more water if needed.

  • 7

    Allow the cheesecake to cool slightly before drizzling the date caramel over the top. Serve warm or chilled as desired.

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 luscious, protein-rich cheesecake that combines the tang of nonfat Greek yogurt with the creaminess of light cream cheese, all set on a lightly sweet almond flour crust. A homemade date caramel drizzle adds a natural sweetness, making this treat an ideal blend of indulgence and nutrition.

NUTRITION

501kcal
Protein
42g
Fat
23g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Honey (7g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Light Cream Cheese (56g)

1 large Egg (50g)

1 small Pitted Medjool Date (35g)

1 tbsp Warm Water

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small, springform pan or ramekins.

  • 2

    In a small bowl, combine almond flour and honey. Mix until a crumbly dough forms. Press this mixture firmly into the bottom of your pan to create an even crust.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, light cream cheese, and egg until smooth and well combined.

  • 4

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

  • 5

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

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle by blending the pitted date with warm water until smooth. Adjust consistency with a little more water if needed.

  • 7

    Allow the cheesecake to cool slightly before drizzling the date caramel over the top. Serve warm or chilled as desired.