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

This lighter take on a classic cheesecake is bursting with creamy tang from nonfat Greek yogurt and low‐fat cream cheese, paired with a boost of protein from egg white. Finished off with a naturally sweet date caramel drizzle and a subtle almond flour crust base, this dish offers a satisfying dessert-like experience that's perfectly balanced for a nutritious meal.

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NUTRITION

375kcal
Protein
35g
Fat
12.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

1 large Egg White

1 tbsp Almond Flour

1 Medjool Date

1 tsp Vanilla Extract

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you wish to lightly set the cheesecake for a firmer texture, though you may also chill it for a no-bake version.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon zest until the mixture is smooth and uniformly blended.

  • 3

    For the crust base, sprinkle the almond flour evenly on the bottom of a small ramekin or serving dish. Press lightly to create an even layer.

  • 4

    Pour the creamy mixture over the almond flour base. If baking, place in the oven for 12-15 minutes or until just set; alternatively, refrigerate for at least 3 hours for a no-bake, chilled cheesecake.

  • 5

    Meanwhile, for the date caramel drizzle, pit the Medjool date and blend it with a small splash of warm water until a smooth sauce forms. Adjust consistency with a bit more water if necessary.

  • 6

    Once the cheesecake is set or chilled, drizzle the date caramel generously over the top. Serve immediately and enjoy your protein-packed 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

This lighter take on a classic cheesecake is bursting with creamy tang from nonfat Greek yogurt and low‐fat cream cheese, paired with a boost of protein from egg white. Finished off with a naturally sweet date caramel drizzle and a subtle almond flour crust base, this dish offers a satisfying dessert-like experience that's perfectly balanced for a nutritious meal.

NUTRITION

375kcal
Protein
35g
Fat
12.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

1 large Egg White

1 tbsp Almond Flour

1 Medjool Date

1 tsp Vanilla Extract

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you wish to lightly set the cheesecake for a firmer texture, though you may also chill it for a no-bake version.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon zest until the mixture is smooth and uniformly blended.

  • 3

    For the crust base, sprinkle the almond flour evenly on the bottom of a small ramekin or serving dish. Press lightly to create an even layer.

  • 4

    Pour the creamy mixture over the almond flour base. If baking, place in the oven for 12-15 minutes or until just set; alternatively, refrigerate for at least 3 hours for a no-bake, chilled cheesecake.

  • 5

    Meanwhile, for the date caramel drizzle, pit the Medjool date and blend it with a small splash of warm water until a smooth sauce forms. Adjust consistency with a bit more water if necessary.

  • 6

    Once the cheesecake is set or chilled, drizzle the date caramel generously over the top. Serve immediately and enjoy your protein-packed treat!