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

Enjoy a tangy, protein-rich cheesecake with a subtly crunchy almond flour crust, blended with nonfat Greek yogurt and low-fat cream cheese for a luxuriously smooth texture. Topped off with a naturally sweet, rich date caramel drizzle, this dish is satisfying enough to be enjoyed at any time of the day.

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NUTRITION

519kcal
Protein
40g
Fat
18g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

170g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese (56g)

2 Egg Whites (~66g)

2 Medjool Dates

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform or a ramekin pan.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt. Press the almond flour into the bottom of the pan to create an even, thin crust.

  • 3

    In a food processor or a mixing bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla extract until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake filling evenly over the prepared crust. Gently smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are lightly set and the center has a slight jiggle.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle. Pit the medjool dates and blend them with a small splash of warm water until smooth. You may adjust the thickness with a little more water if needed.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, drizzle the date caramel evenly over the top.

  • 8

    Serve immediately or chill for a firmer texture. Enjoy your protein-packed treat!

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

Enjoy a tangy, protein-rich cheesecake with a subtly crunchy almond flour crust, blended with nonfat Greek yogurt and low-fat cream cheese for a luxuriously smooth texture. Topped off with a naturally sweet, rich date caramel drizzle, this dish is satisfying enough to be enjoyed at any time of the day.

NUTRITION

519kcal
Protein
40g
Fat
18g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

170g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese (56g)

2 Egg Whites (~66g)

2 Medjool Dates

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small springform or a ramekin pan.

  • 2

    In a small bowl, combine the almond flour with a tiny pinch of salt. Press the almond flour into the bottom of the pan to create an even, thin crust.

  • 3

    In a food processor or a mixing bowl, blend together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla extract until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake filling evenly over the prepared crust. Gently smooth the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes, or until the edges are lightly set and the center has a slight jiggle.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle. Pit the medjool dates and blend them with a small splash of warm water until smooth. You may adjust the thickness with a little more water if needed.

  • 7

    Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, drizzle the date caramel evenly over the top.

  • 8

    Serve immediately or chill for a firmer texture. Enjoy your protein-packed treat!