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 lighter twist on traditional cheesecake by blending high-protein Greek yogurt, fat-free cream cheese, and egg white into a silky, refreshing filling atop a nutty almond flour crust. Drizzled with a naturally sweet date caramel, this dessert-like meal satisfies cravings while aligning with your clean eating goals.

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NUTRITION

428kcal
Protein
38g
Fat
14.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup almond flour (approx. 30g)

3/4 cup nonfat Greek yogurt (approx. 170g)

2 oz fat-free cream cheese (approx. 56g)

1 large egg white (approx. 33g)

1 Medjool date (pitted, approx. 24g)

1 teaspoon vanilla extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour to form a simple crust base. Press the almond flour evenly into the bottom of a small, oven-safe dish or ramekin.

  • 3

    Bake the crust for 8-10 minutes until it’s just set and lightly toasted. Remove from oven and let it cool slightly.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cream cheese, egg white, and vanilla extract. Blend until smooth and creamy.

  • 5

    Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.

  • 6

    For the date caramel drizzle, blend the pitted Medjool date with a tablespoon of warm water until it forms a smooth sauce. If needed, add another teaspoon of water to achieve the desired consistency.

  • 7

    Drizzle the date caramel evenly over the cheesecake topping.

  • 8

    Chill the cheesecake in the refrigerator for at least 2 hours to allow the filling to set 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 lighter twist on traditional cheesecake by blending high-protein Greek yogurt, fat-free cream cheese, and egg white into a silky, refreshing filling atop a nutty almond flour crust. Drizzled with a naturally sweet date caramel, this dessert-like meal satisfies cravings while aligning with your clean eating goals.

NUTRITION

428kcal
Protein
38g
Fat
14.1g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

1/3 cup almond flour (approx. 30g)

3/4 cup nonfat Greek yogurt (approx. 170g)

2 oz fat-free cream cheese (approx. 56g)

1 large egg white (approx. 33g)

1 Medjool date (pitted, approx. 24g)

1 teaspoon vanilla extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, combine the almond flour to form a simple crust base. Press the almond flour evenly into the bottom of a small, oven-safe dish or ramekin.

  • 3

    Bake the crust for 8-10 minutes until it’s just set and lightly toasted. Remove from oven and let it cool slightly.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, fat-free cream cheese, egg white, and vanilla extract. Blend until smooth and creamy.

  • 5

    Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.

  • 6

    For the date caramel drizzle, blend the pitted Medjool date with a tablespoon of warm water until it forms a smooth sauce. If needed, add another teaspoon of water to achieve the desired consistency.

  • 7

    Drizzle the date caramel evenly over the cheesecake topping.

  • 8

    Chill the cheesecake in the refrigerator for at least 2 hours to allow the filling to set before serving.