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 a lighter take on traditional cheesecake, where creamy, protein-rich Greek yogurt blends with low-fat cream cheese and a hint of egg white for extra lift. This no-bake dessert features a simple almond flour base and is finished with a luscious homemade date caramel drizzle that adds a natural sweetness without overpowering the tangy cheesecake. Perfect for a satisfying post-workout treat or a guilt-free dessert at any time of day.

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NUTRITION

415kcal
Protein
35g
Fat
15g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (30g)

2 tablespoons Almond Flour (approx. 16g total)

2 Medjool Dates (pitted, approx. 48g total)

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PREPARATION

  • 1

    Prepare a small springform or pie dish by lightly pressing 2 tablespoons of almond flour evenly at the bottom to form a simple, thin crust. If needed, add 1 teaspoon of water to help the almond flour stick together.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth and fully combined.

  • 3

    Pour the mixture gently over the almond flour crust, smoothing the top with a spatula.

  • 4

    Preheat the oven to 325°F (163°C) and bake the cheesecake for about 20 minutes just to set the filling lightly. It should not be overcooked; the goal is a soft, custardy texture.

  • 5

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up further.

  • 6

    For the date caramel drizzle, blend the pitted Medjool dates with a small splash of warm water in a food processor until a smooth sauce forms. Adjust water quantity as needed for a drizzling consistency.

  • 7

    Just before serving, drizzle the date caramel sauce evenly over the chilled cheesecake and enjoy.

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 a lighter take on traditional cheesecake, where creamy, protein-rich Greek yogurt blends with low-fat cream cheese and a hint of egg white for extra lift. This no-bake dessert features a simple almond flour base and is finished with a luscious homemade date caramel drizzle that adds a natural sweetness without overpowering the tangy cheesecake. Perfect for a satisfying post-workout treat or a guilt-free dessert at any time of day.

NUTRITION

415kcal
Protein
35g
Fat
15g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Low-Fat Cream Cheese (56g)

1 large Egg White (30g)

2 tablespoons Almond Flour (approx. 16g total)

2 Medjool Dates (pitted, approx. 48g total)

PREPARATION

  • 1

    Prepare a small springform or pie dish by lightly pressing 2 tablespoons of almond flour evenly at the bottom to form a simple, thin crust. If needed, add 1 teaspoon of water to help the almond flour stick together.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth and fully combined.

  • 3

    Pour the mixture gently over the almond flour crust, smoothing the top with a spatula.

  • 4

    Preheat the oven to 325°F (163°C) and bake the cheesecake for about 20 minutes just to set the filling lightly. It should not be overcooked; the goal is a soft, custardy texture.

  • 5

    Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours to firm up further.

  • 6

    For the date caramel drizzle, blend the pitted Medjool dates with a small splash of warm water in a food processor until a smooth sauce forms. Adjust water quantity as needed for a drizzling consistency.

  • 7

    Just before serving, drizzle the date caramel sauce evenly over the chilled cheesecake and enjoy.