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 this protein-packed Greek yogurt cheesecake that blends the creamy tang of nonfat yogurt with a hint of low‐fat cream cheese, accented by a delicate almond flour crust and finished with a naturally sweet date caramel drizzle. Its light texture and balanced flavors make it an ideal treat for any time of day.

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NUTRITION

570kcal
Protein
38.7g
Fat
22.6g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil (4.67g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

2 Medjool Dates (47g total)

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PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, combine almond flour and melted coconut oil until a crumbly mixture forms. Press this mixture evenly into the base of a small, lined springform pan to form the crust.

  • 2

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

  • 3

    Pour the filling over the almond flour crust, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes or until the edges are lightly set but the center still has a slight jiggle.

  • 4

    While the cheesecake is baking, prepare the date caramel drizzle. In a small saucepan over low heat, combine the medjool dates with a splash of water (about 1-2 teaspoons) and heat until the dates soften. Blend the mixture until it forms a smooth, pourable caramel consistency.

  • 5

    Remove the cheesecake from the oven and let it cool to room temperature before drizzling the date caramel over the top. Serve chilled or at room temperature.

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 this protein-packed Greek yogurt cheesecake that blends the creamy tang of nonfat yogurt with a hint of low‐fat cream cheese, accented by a delicate almond flour crust and finished with a naturally sweet date caramel drizzle. Its light texture and balanced flavors make it an ideal treat for any time of day.

NUTRITION

570kcal
Protein
38.7g
Fat
22.6g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 tsp Coconut Oil (4.67g)

1 cup Nonfat Greek Yogurt (245g)

2 oz Low-Fat Cream Cheese (56g)

1 large Egg White (33g)

2 Medjool Dates (47g total)

PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, combine almond flour and melted coconut oil until a crumbly mixture forms. Press this mixture evenly into the base of a small, lined springform pan to form the crust.

  • 2

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

  • 3

    Pour the filling over the almond flour crust, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes or until the edges are lightly set but the center still has a slight jiggle.

  • 4

    While the cheesecake is baking, prepare the date caramel drizzle. In a small saucepan over low heat, combine the medjool dates with a splash of water (about 1-2 teaspoons) and heat until the dates soften. Blend the mixture until it forms a smooth, pourable caramel consistency.

  • 5

    Remove the cheesecake from the oven and let it cool to room temperature before drizzling the date caramel over the top. Serve chilled or at room temperature.