Lightened-Up 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.

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a lighter twist on a classic cheesecake dessert that’s been reimagined with nonfat Greek yogurt and a hint of vanilla protein boost. The creamy filling rests on a delicate almond flour and date crust, while a drizzle of homemade date caramel offers a naturally sweet finish without overpowering the light, tangy notes of the cheesecake. Perfectly portioned for a satisfying treat any time of day.

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NUTRITION

803kcal
Protein
64.7g
Fat
30.2g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

113g Low-Fat Cream Cheese

2 Egg Whites (66g total)

30g Vanilla Whey Protein Powder

1/4 cup Almond Flour (28g)

2 Pitted Dates for crust (48g total)

1 tsp Coconut Oil (5g)

1 Pitted Date for caramel drizzle (24g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly greasing it.

  • 2

    In a food processor, combine the almond flour, pitted dates (for the crust), and coconut oil. Process until the mixture becomes a sticky, cohesive crumb. Press the mixture firmly into the base of the pan to create an even crust layer.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth and well combined.

  • 4

    Mix in the vanilla whey protein powder until the filling is creamy and uniform. Taste and adjust sweetness if needed using your preferred natural sweetener.

  • 5

    Pour the filling over the prepared crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes or until the edges begin to set. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    For the date caramel drizzle, blend the pitted date (for the drizzle) with a splash of warm water or almond milk until smooth and pourable. Optionally, add a pinch of cinnamon for extra warmth.

  • 8

    Drizzle the date caramel uniformly over each serving just before serving. Enjoy your lightened-up Greek yogurt cheesecake as a refreshing treat suitable for breakfast, lunch, or dinner.

Lightened-Up 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.

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a lighter twist on a classic cheesecake dessert that’s been reimagined with nonfat Greek yogurt and a hint of vanilla protein boost. The creamy filling rests on a delicate almond flour and date crust, while a drizzle of homemade date caramel offers a naturally sweet finish without overpowering the light, tangy notes of the cheesecake. Perfectly portioned for a satisfying treat any time of day.

NUTRITION

803kcal
Protein
64.7g
Fat
30.2g
Carbs
74.4g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

113g Low-Fat Cream Cheese

2 Egg Whites (66g total)

30g Vanilla Whey Protein Powder

1/4 cup Almond Flour (28g)

2 Pitted Dates for crust (48g total)

1 tsp Coconut Oil (5g)

1 Pitted Date for caramel drizzle (24g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and prepare a small springform pan by lightly greasing it.

  • 2

    In a food processor, combine the almond flour, pitted dates (for the crust), and coconut oil. Process until the mixture becomes a sticky, cohesive crumb. Press the mixture firmly into the base of the pan to create an even crust layer.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg whites until smooth and well combined.

  • 4

    Mix in the vanilla whey protein powder until the filling is creamy and uniform. Taste and adjust sweetness if needed using your preferred natural sweetener.

  • 5

    Pour the filling over the prepared crust, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for about 20-25 minutes or until the edges begin to set. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to allow the cheesecake to firm up.

  • 7

    For the date caramel drizzle, blend the pitted date (for the drizzle) with a splash of warm water or almond milk until smooth and pourable. Optionally, add a pinch of cinnamon for extra warmth.

  • 8

    Drizzle the date caramel uniformly over each serving just before serving. Enjoy your lightened-up Greek yogurt cheesecake as a refreshing treat suitable for breakfast, lunch, or dinner.