Protein-Rich 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-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

A lighter twist on traditional cheesecake that’s rich in protein and brightened with a naturally sweet date caramel drizzle. The creamy Greek yogurt filling is balanced by a delicate almond flour crust, offering savory and subtly sweet layers perfect for any meal.

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NUTRITION

346kcal
Protein
32.2g
Fat
12.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (245g)

1 Large Egg

1/8 cup Almond Flour (15g)

1 Pitted Medjool Date

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a tiny bit of additional Greek yogurt until it binds slightly, then press the mixture evenly into the bottom of a small, oven-safe ramekin or dish to form a thin crust.

  • 3

    In another bowl, whisk together the non-fat Greek yogurt and the whole egg until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the almond flour crust in the dish.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center has a gentle wobble. Allow to cool slightly.

  • 6

    Meanwhile, for the date caramel drizzle, blend the pitted Medjool date with a splash of warm water in a small blender until smooth and pourable.

  • 7

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

Protein-Rich 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-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

A lighter twist on traditional cheesecake that’s rich in protein and brightened with a naturally sweet date caramel drizzle. The creamy Greek yogurt filling is balanced by a delicate almond flour crust, offering savory and subtly sweet layers perfect for any meal.

NUTRITION

346kcal
Protein
32.2g
Fat
12.1g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-Fat Greek Yogurt (245g)

1 Large Egg

1/8 cup Almond Flour (15g)

1 Pitted Medjool Date

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour with a teaspoon of water or a tiny bit of additional Greek yogurt until it binds slightly, then press the mixture evenly into the bottom of a small, oven-safe ramekin or dish to form a thin crust.

  • 3

    In another bowl, whisk together the non-fat Greek yogurt and the whole egg until smooth and fully combined.

  • 4

    Pour the yogurt mixture over the almond flour crust in the dish.

  • 5

    Bake in the preheated oven for about 18-20 minutes, or until the edges are set and the center has a gentle wobble. Allow to cool slightly.

  • 6

    Meanwhile, for the date caramel drizzle, blend the pitted Medjool date with a splash of warm water in a small blender until smooth and pourable.

  • 7

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