Lightened-Up 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.

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a refreshing twist on classic cheesecake with a tangy, protein-packed Greek yogurt filling, accented by a light almond flour crust and complemented by a naturally sweet date caramel drizzle. This dessert-like creation is perfect for any time of the day, offering a balance of creamy texture and bright, caramel notes.

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NUTRITION

363kcal
Protein
32g
Fat
14g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

2 oz Light Cream Cheese

2 large Egg Whites

1/8 cup Almond Flour

1 Medjool Date (pitted)

1 tsp Water

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small baking pan or a springform mini pan, evenly spread the almond flour to form a thin crust layer. Bake for 5 minutes to help set the base.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, light cream cheese, and egg whites. Beat until smooth and well incorporated. Pour the mixture over the pre-baked crust.

  • 4

    Bake the cheesecake in the oven for about 20 minutes, or until the filling is just set but still slightly creamy in the center.

  • 5

    While the cheesecake cools, blend the pitted Medjool date with 1 teaspoon of water in a small food processor or blender until smooth to create the date caramel drizzle.

  • 6

    Allow the cheesecake to cool to room temperature, then drizzle the date caramel evenly on top before serving.

Lightened-Up 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.

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a refreshing twist on classic cheesecake with a tangy, protein-packed Greek yogurt filling, accented by a light almond flour crust and complemented by a naturally sweet date caramel drizzle. This dessert-like creation is perfect for any time of the day, offering a balance of creamy texture and bright, caramel notes.

NUTRITION

363kcal
Protein
32g
Fat
14g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

2 oz Light Cream Cheese

2 large Egg Whites

1/8 cup Almond Flour

1 Medjool Date (pitted)

1 tsp Water

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    In a small baking pan or a springform mini pan, evenly spread the almond flour to form a thin crust layer. Bake for 5 minutes to help set the base.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, light cream cheese, and egg whites. Beat until smooth and well incorporated. Pour the mixture over the pre-baked crust.

  • 4

    Bake the cheesecake in the oven for about 20 minutes, or until the filling is just set but still slightly creamy in the center.

  • 5

    While the cheesecake cools, blend the pitted Medjool date with 1 teaspoon of water in a small food processor or blender until smooth to create the date caramel drizzle.

  • 6

    Allow the cheesecake to cool to room temperature, then drizzle the date caramel evenly on top before serving.