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

Indulge in this high-protein, tangy Greek yogurt cheesecake layered on a delicate almond flour crust and finished with a naturally sweet date caramel drizzle. It offers a satisfying balance of creamy richness and a burst of natural sweetness, making it a versatile dish perfect for breakfast, lunch, or dinner.

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NUTRITION

522kcal
Protein
34.5g
Fat
21.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

198 g Non-Fat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

0.25 cup Almond Flour

2 Medjool Dates (pitted)

2 tbsp Water

1 tsp Lemon Juice

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking pan or springform pan.

  • 2

    Prepare the crust by mixing the almond flour with the egg white until a cohesive mixture forms. Press this evenly into the bottom of your prepared pan.

  • 3

    In a mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and vanilla extract. Blend until smooth and creamy. Gently fold in the remaining egg white to boost the protein content.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges begin to set. Avoid over-baking to maintain a soft, creamy center.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle. In a small blender, combine the pitted Medjool dates, water, lemon juice, and a tiny pinch of salt. Blend until you achieve a smooth, pourable consistency.

  • 7

    Once the cheesecake is baked, remove it from the oven and allow it to cool to room temperature. For best texture and flavor, chill the cheesecake in the refrigerator for at least 2 hours.

  • 8

    Before serving, drizzle the date caramel evenly over the top. Enjoy your Protein-Packed Greek Yogurt Cheesecake as a satisfying, nutritious treat at any time of day.

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

Indulge in this high-protein, tangy Greek yogurt cheesecake layered on a delicate almond flour crust and finished with a naturally sweet date caramel drizzle. It offers a satisfying balance of creamy richness and a burst of natural sweetness, making it a versatile dish perfect for breakfast, lunch, or dinner.

NUTRITION

522kcal
Protein
34.5g
Fat
21.6g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

198 g Non-Fat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 large Egg White

0.25 cup Almond Flour

2 Medjool Dates (pitted)

2 tbsp Water

1 tsp Lemon Juice

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small baking pan or springform pan.

  • 2

    Prepare the crust by mixing the almond flour with the egg white until a cohesive mixture forms. Press this evenly into the bottom of your prepared pan.

  • 3

    In a mixing bowl, combine the non-fat Greek yogurt, low-fat cream cheese, and vanilla extract. Blend until smooth and creamy. Gently fold in the remaining egg white to boost the protein content.

  • 4

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

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges begin to set. Avoid over-baking to maintain a soft, creamy center.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle. In a small blender, combine the pitted Medjool dates, water, lemon juice, and a tiny pinch of salt. Blend until you achieve a smooth, pourable consistency.

  • 7

    Once the cheesecake is baked, remove it from the oven and allow it to cool to room temperature. For best texture and flavor, chill the cheesecake in the refrigerator for at least 2 hours.

  • 8

    Before serving, drizzle the date caramel evenly over the top. Enjoy your Protein-Packed Greek Yogurt Cheesecake as a satisfying, nutritious treat at any time of day.