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

A deceptively indulgent yet protein-rich cheesecake that combines the tangy creaminess of Greek yogurt and light cream cheese with a satisfying almond flour crust. Finished with a naturally sweet date caramel drizzle, this cheesecake is a balanced, nutrient-dense treat perfect for breakfast, lunch, or dinner.

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NUTRITION

572kcal
Protein
40.6g
Fat
24g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Light Cream Cheese (56g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract (5g)

1/4 cup Almond Flour (28g)

2 Medjool Dates (48g total, pitted)

2 tablespoons Warm Water

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PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, mix the almond flour to form a simple crust. Press the almond flour evenly onto the bottom of a small, non-stick springform or pie pan.

  • 3

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

  • 4

    Pour the cheesecake filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the oven for 18-20 minutes, or until the center is set and slightly firm to the touch. Remove from oven and let cool to room temperature.

  • 6

    For the date caramel drizzle, blend the pitted dates with warm water until completely smooth. If needed, add an extra teaspoon of water for a thinner consistency.

  • 7

    Drizzle the date caramel evenly over the cooled cheesecake before serving.

  • 8

    Refrigerate any leftovers and enjoy chilled.

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

A deceptively indulgent yet protein-rich cheesecake that combines the tangy creaminess of Greek yogurt and light cream cheese with a satisfying almond flour crust. Finished with a naturally sweet date caramel drizzle, this cheesecake is a balanced, nutrient-dense treat perfect for breakfast, lunch, or dinner.

NUTRITION

572kcal
Protein
40.6g
Fat
24g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 ounces Light Cream Cheese (56g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract (5g)

1/4 cup Almond Flour (28g)

2 Medjool Dates (48g total, pitted)

2 tablespoons Warm Water

PREPARATION

  • 1

    Preheat the oven to 350°F.

  • 2

    In a small bowl, mix the almond flour to form a simple crust. Press the almond flour evenly onto the bottom of a small, non-stick springform or pie pan.

  • 3

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

  • 4

    Pour the cheesecake filling over the pressed almond flour crust, smoothing the top with a spatula.

  • 5

    Bake in the oven for 18-20 minutes, or until the center is set and slightly firm to the touch. Remove from oven and let cool to room temperature.

  • 6

    For the date caramel drizzle, blend the pitted dates with warm water until completely smooth. If needed, add an extra teaspoon of water for a thinner consistency.

  • 7

    Drizzle the date caramel evenly over the cooled cheesecake before serving.

  • 8

    Refrigerate any leftovers and enjoy chilled.