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

A creamy, protein-packed cheesecake reinvented with tangy Greek yogurt and low-fat cream cheese, resting on a delicate almond flour crust and topped with a naturally sweet date caramel drizzle. Enjoy this versatile treat that’s as satisfying for breakfast as it is for lunch or dinner.

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NUTRITION

413kcal
Protein
31.7g
Fat
11.6g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (57g)

2 large Egg Whites (66g)

1/4 cup Fat-Free Cottage Cheese (60g)

2 Medjool Dates (40g)

1 tsp Lemon Juice (5g)

1 tsp Vanilla Extract (4g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper.

  • 2

    Mix the almond flour in a small bowl. Press it evenly into the base of the prepared pan to create a thin crust.

  • 3

    In a blending bowl, combine the Greek yogurt, low-fat cream cheese, egg whites, fat-free cottage cheese, lemon juice, and vanilla extract. Blend until smooth and creamy.

  • 4

    Pour the cheesecake mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center slightly jiggles.

  • 6

    While the cheesecake bakes, prepare the date caramel: blend the Medjool dates with a tiny splash of water until smooth. You can adjust the thickness by adding more water if needed.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature. Drizzle the date caramel over the cooled cheesecake before serving.

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

A creamy, protein-packed cheesecake reinvented with tangy Greek yogurt and low-fat cream cheese, resting on a delicate almond flour crust and topped with a naturally sweet date caramel drizzle. Enjoy this versatile treat that’s as satisfying for breakfast as it is for lunch or dinner.

NUTRITION

413kcal
Protein
31.7g
Fat
11.6g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/8 cup Almond Flour (14g)

1/2 cup Nonfat Greek Yogurt (125g)

2 oz Low-Fat Cream Cheese (57g)

2 large Egg Whites (66g)

1/4 cup Fat-Free Cottage Cheese (60g)

2 Medjool Dates (40g)

1 tsp Lemon Juice (5g)

1 tsp Vanilla Extract (4g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking pan with parchment paper.

  • 2

    Mix the almond flour in a small bowl. Press it evenly into the base of the prepared pan to create a thin crust.

  • 3

    In a blending bowl, combine the Greek yogurt, low-fat cream cheese, egg whites, fat-free cottage cheese, lemon juice, and vanilla extract. Blend until smooth and creamy.

  • 4

    Pour the cheesecake mixture over the almond flour crust, spreading it evenly.

  • 5

    Bake in the preheated oven for 18-22 minutes or until the edges are set and the center slightly jiggles.

  • 6

    While the cheesecake bakes, prepare the date caramel: blend the Medjool dates with a tiny splash of water until smooth. You can adjust the thickness by adding more water if needed.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature. Drizzle the date caramel over the cooled cheesecake before serving.