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

A delightful twist on classic cheesecake with a protein-packed Greek yogurt and light cream cheese filling, folded with vanilla whey protein. A gentle almond flour crust provides a satisfying crunch, while a naturally sweet date caramel drizzle elevates the experience. Enjoy this versatile dish as a refreshing breakfast, a satisfying lunch, or a guilt-free dessert.

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NUTRITION

476kcal
Protein
45.4g
Fat
19.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-Fat Greek Yogurt (170g)

2 oz Light Cream Cheese (56g)

20g Vanilla Whey Protein Powder

0.25 cup Almond Flour (28g)

1 Medjool Date (24g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (if you’d like a slightly baked crust) or prepare a no-bake dish by chilling the crust in the refrigerator.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt (optional) and mix until it forms a cohesive base.

  • 3

    Press the almond flour into the bottom of a small, springform pan or individual serving ramekins to form an even layer. If opting for a baked crust, pop the pan in the oven for about 8-10 minutes until lightly toasted; if no-bake, simply refrigerate for 10 minutes to set.

  • 4

    In a separate bowl, blend the Greek yogurt, light cream cheese, and vanilla whey protein powder until smooth and creamy. Taste and adjust with natural sweetener if desired.

  • 5

    Pour the protein cheesecake filling over the prepared crust, smoothing the top evenly.

  • 6

    For the date caramel drizzle, blend the pitted Medjool date with a teaspoon of warm water until smooth. Drizzle evenly over the cheesecake.

  • 7

    If baked, allow the cheesecake to cool before refrigerating it for at least 2 hours to set. Enjoy chilled.

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

A delightful twist on classic cheesecake with a protein-packed Greek yogurt and light cream cheese filling, folded with vanilla whey protein. A gentle almond flour crust provides a satisfying crunch, while a naturally sweet date caramel drizzle elevates the experience. Enjoy this versatile dish as a refreshing breakfast, a satisfying lunch, or a guilt-free dessert.

NUTRITION

476kcal
Protein
45.4g
Fat
19.6g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Non-Fat Greek Yogurt (170g)

2 oz Light Cream Cheese (56g)

20g Vanilla Whey Protein Powder

0.25 cup Almond Flour (28g)

1 Medjool Date (24g)

PREPARATION

  • 1

    Preheat your oven to 350°F (if you’d like a slightly baked crust) or prepare a no-bake dish by chilling the crust in the refrigerator.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt (optional) and mix until it forms a cohesive base.

  • 3

    Press the almond flour into the bottom of a small, springform pan or individual serving ramekins to form an even layer. If opting for a baked crust, pop the pan in the oven for about 8-10 minutes until lightly toasted; if no-bake, simply refrigerate for 10 minutes to set.

  • 4

    In a separate bowl, blend the Greek yogurt, light cream cheese, and vanilla whey protein powder until smooth and creamy. Taste and adjust with natural sweetener if desired.

  • 5

    Pour the protein cheesecake filling over the prepared crust, smoothing the top evenly.

  • 6

    For the date caramel drizzle, blend the pitted Medjool date with a teaspoon of warm water until smooth. Drizzle evenly over the cheesecake.

  • 7

    If baked, allow the cheesecake to cool before refrigerating it for at least 2 hours to set. Enjoy chilled.