Name: Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 30g Almond Flour; 1 tsp Coconut Oil; 1 tsp Honey (for crust); 150g Nonfat Greek Yogurt; 2 Egg Whites; 1 tsp Honey (for filling); 0.5 tsp Vanilla Extract; 1 tsp Lemon Juice; 0.5 scoop Whey Protein Powder; 2 Medjool Dates; 2 tbsp Water

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.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a creamy, protein-rich cheesecake that balances tangy Greek yogurt with a light almond flour crust and a luscious, naturally sweet date caramel drizzle. This versatile dish is perfect for breakfast, lunch, or dinner, offering indulgence with a healthful twist.

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NUTRITION

Protein

44.4g

Fat

20.4g

Carbs

63.9g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

1 tsp Coconut Oil

1 tsp Honey (for crust)

150g Nonfat Greek Yogurt

2 Egg Whites

1 tsp Honey (for filling)

0.5 tsp Vanilla Extract

1 tsp Lemon Juice

0.5 scoop Whey Protein Powder

2 Medjool Dates

2 tbsp Water

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PREPARATION

1
Preheat the oven to 350°F (175°C) and prepare a small springform or ramekin pan by lightly greasing it.
2
In a small bowl, combine 30g of almond flour, 1 tsp coconut oil, and 1 tsp honey. Press this mixture evenly into the base of the pan to form the crust.
3
Bake the crust in the preheated oven for 8-10 minutes until it is lightly set. Remove and let it cool slightly.
4
In a blender or mixing bowl, combine 150g nonfat Greek yogurt, 2 egg whites, 1 tsp honey, 0.5 tsp vanilla extract, 1 tsp lemon juice, and 0.5 scoop of whey protein powder. Blend or whisk until smooth.
5
Pour the cheesecake filling over the pre-baked crust and smooth the top.
6
Bake for an additional 15-18 minutes, or until the filling is set but still slightly soft in the center. Do not overbake.
7
While the cheesecake cools, prepare the date caramel drizzle. In a small blender, combine 2 medjool dates and 2 tbsp water. Blend until you achieve a smooth, pourable consistency.
8
Once the cheesecake has cooled to room temperature, drizzle the date caramel evenly on top. For a firmer set, refrigerate the cheesecake for 1-2 hours before serving.
9
Enjoy your Protein-Packed Greek Yogurt Cheesecake as a versatile meal option for breakfast, lunch, or dinner!