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

A high-protein, creamy Greek yogurt cheesecake that balances tangy and sweet flavors with a buttery almond flour crust. Finished with a naturally sweet date caramel drizzle, this dessert-like treat works perfectly for a hearty breakfast, satisfying lunch, or elegant dinner course.

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NUTRITION

490kcal
Protein
41.4g
Fat
22g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 Egg Whites (66g)

2 oz Low-Fat Cream Cheese (56g)

1 Medjool Date (24g) for drizzle

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Combine the almond flour with a light spray of non-stick cooking spray in a small pan or mini tart pan, pressing firmly to form an even base. Bake for 8-10 minutes until lightly golden.

  • 3

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

  • 4

    Pour the filling over the hot crust and smooth the top with a spatula. Return to the oven and bake for 18-20 minutes until the edges are set and the center is slightly jiggly.

  • 5

    While the cheesecake cools, prepare the date caramel drizzle. Soak the medjool date in 2 tablespoons of warm water for 5 minutes to soften, then blend until smooth. Adjust consistency with a splash of water if needed.

  • 6

    Once the cheesecake has cooled, drizzle the date caramel evenly over the top. Serve chilled or at room temperature.

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

A high-protein, creamy Greek yogurt cheesecake that balances tangy and sweet flavors with a buttery almond flour crust. Finished with a naturally sweet date caramel drizzle, this dessert-like treat works perfectly for a hearty breakfast, satisfying lunch, or elegant dinner course.

NUTRITION

490kcal
Protein
41.4g
Fat
22g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 Egg Whites (66g)

2 oz Low-Fat Cream Cheese (56g)

1 Medjool Date (24g) for drizzle

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    Combine the almond flour with a light spray of non-stick cooking spray in a small pan or mini tart pan, pressing firmly to form an even base. Bake for 8-10 minutes until lightly golden.

  • 3

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

  • 4

    Pour the filling over the hot crust and smooth the top with a spatula. Return to the oven and bake for 18-20 minutes until the edges are set and the center is slightly jiggly.

  • 5

    While the cheesecake cools, prepare the date caramel drizzle. Soak the medjool date in 2 tablespoons of warm water for 5 minutes to soften, then blend until smooth. Adjust consistency with a splash of water if needed.

  • 6

    Once the cheesecake has cooled, drizzle the date caramel evenly over the top. Serve chilled or at room temperature.