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

Enjoy a light yet indulgent cheesecake that packs a protein punch. This protein-rich Greek yogurt cheesecake features a delicate almond flour crust and a tangy, creamy filling enhanced with a blend of whole egg and egg white, then topped with a naturally-sweet date caramel drizzle for a balanced, satisfying treat.

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NUTRITION

585kcal
Protein
42.5g
Fat
24g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Whole Egg

1 Egg White

1 Medjool Date

1 tsp Vanilla Extract

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or ramekin.

  • 2

    For the crust, mix the almond flour with a pinch of salt in a bowl. Press the flour evenly into the bottom of your pan to create a thin, even layer.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, whole egg, egg white, and vanilla extract until the mixture is smooth and creamy.

  • 4

    Pour the filling mixture over the pressed almond flour crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the cheesecake is just set in the center. Avoid overbaking to maintain a creamy texture.

  • 6

    While the cheesecake cools, prepare the date caramel drizzle. In a small blender, blend the medjool date with a small splash of warm water until smooth.

  • 7

    Once the cheesecake has cooled to room temperature, drizzle the date caramel evenly on top.

  • 8

    Refrigerate the cheesecake for at least 2 hours to firm up before serving. Enjoy your protein-rich treat!

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

Enjoy a light yet indulgent cheesecake that packs a protein punch. This protein-rich Greek yogurt cheesecake features a delicate almond flour crust and a tangy, creamy filling enhanced with a blend of whole egg and egg white, then topped with a naturally-sweet date caramel drizzle for a balanced, satisfying treat.

NUTRITION

585kcal
Protein
42.5g
Fat
24g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Whole Egg

1 Egg White

1 Medjool Date

1 tsp Vanilla Extract

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform pan or ramekin.

  • 2

    For the crust, mix the almond flour with a pinch of salt in a bowl. Press the flour evenly into the bottom of your pan to create a thin, even layer.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, whole egg, egg white, and vanilla extract until the mixture is smooth and creamy.

  • 4

    Pour the filling mixture over the pressed almond flour crust in the pan, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the cheesecake is just set in the center. Avoid overbaking to maintain a creamy texture.

  • 6

    While the cheesecake cools, prepare the date caramel drizzle. In a small blender, blend the medjool date with a small splash of warm water until smooth.

  • 7

    Once the cheesecake has cooled to room temperature, drizzle the date caramel evenly on top.

  • 8

    Refrigerate the cheesecake for at least 2 hours to firm up before serving. Enjoy your protein-rich treat!