Greek Yogurt Protein Cheesecake with Date Caramel Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Date Caramel Drizzle

Enjoy a velvety, protein-packed cheesecake reimagined with creamy fat-free Greek yogurt, a subtle almond flour crust, and a luscious homemade date caramel drizzle. This recipe melds rich tangy flavors with natural sweetness, perfect for a satisfying, guilt-free treat anytime.

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NUTRITION

525kcal
Protein
36.5g
Fat
23.2g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Fat-Free Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (15g)

2 Medjool Dates

1 tsp Coconut Oil

1 tsp Water

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Combine the almond flour with melted coconut oil in a small bowl. Press the mixture firmly into the bottom of a small, oven-safe springform or ramekin to create an even crust.

  • 3

    Bake the crust for about 8-10 minutes until it begins to set and turn lightly golden. Remove from oven and let cool slightly.

  • 4

    While the crust cools, blend the two Medjool dates with water and lemon juice in a food processor until a smooth date caramel sauce forms. Set aside.

  • 5

    In a separate bowl, whisk together the fat-free Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and creamy.

  • 6

    Pour the cheesecake filling over the pre-baked crust, smoothing the top.

  • 7

    Return the assembly to the oven and bake for an additional 12-15 minutes until the edges are just set.

  • 8

    Remove from the oven and let the cheesecake cool completely in the pan. Once cooled, drizzle the homemade date caramel sauce evenly over the top.

  • 9

    Refrigerate for at least 2 hours to allow the cheesecake to firm up before serving.

Greek Yogurt Protein Cheesecake with Date Caramel Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Protein Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Date Caramel Drizzle

Enjoy a velvety, protein-packed cheesecake reimagined with creamy fat-free Greek yogurt, a subtle almond flour crust, and a luscious homemade date caramel drizzle. This recipe melds rich tangy flavors with natural sweetness, perfect for a satisfying, guilt-free treat anytime.

NUTRITION

525kcal
Protein
36.5g
Fat
23.2g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1/2 cup Fat-Free Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (56g)

1/2 scoop Vanilla Whey Protein Powder (15g)

2 Medjool Dates

1 tsp Coconut Oil

1 tsp Water

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Combine the almond flour with melted coconut oil in a small bowl. Press the mixture firmly into the bottom of a small, oven-safe springform or ramekin to create an even crust.

  • 3

    Bake the crust for about 8-10 minutes until it begins to set and turn lightly golden. Remove from oven and let cool slightly.

  • 4

    While the crust cools, blend the two Medjool dates with water and lemon juice in a food processor until a smooth date caramel sauce forms. Set aside.

  • 5

    In a separate bowl, whisk together the fat-free Greek yogurt, low-fat cream cheese, and vanilla whey protein powder until smooth and creamy.

  • 6

    Pour the cheesecake filling over the pre-baked crust, smoothing the top.

  • 7

    Return the assembly to the oven and bake for an additional 12-15 minutes until the edges are just set.

  • 8

    Remove from the oven and let the cheesecake cool completely in the pan. Once cooled, drizzle the homemade date caramel sauce evenly over the top.

  • 9

    Refrigerate for at least 2 hours to allow the cheesecake to firm up before serving.