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

Enjoy a refreshing twist on cheesecake with a protein-boosted Greek yogurt filling complemented by a delicate almond flour base and a sweet, luscious date caramel drizzle. This no-bake treat satisfies dessert cravings while keeping your macros in check.

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NUTRITION

402kcal
Protein
32.5g
Fat
14g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt (255g)

2 ounces Low-Fat Cream Cheese (56g)

1/8 cup Almond Flour (14g)

1 Medjool Date

1/2 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    In a small bowl, mix the almond flour thoroughly until it resembles a crumbly base. Press it evenly into the bottom of your serving dish to create a light crust.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon juice. Blend until smooth and creamy, ensuring no lumps remain.

  • 3

    Spoon or pipe the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    For the date caramel drizzle, pit the Medjool date and blend it with a splash of warm water until a smooth, thick sauce is achieved. Adjust water quantity as needed for desired consistency.

  • 5

    Drizzle the date caramel generously over the cheesecake layer. Optionally, chill the assembled dish in the refrigerator for 30 minutes to set before serving.

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

Enjoy a refreshing twist on cheesecake with a protein-boosted Greek yogurt filling complemented by a delicate almond flour base and a sweet, luscious date caramel drizzle. This no-bake treat satisfies dessert cravings while keeping your macros in check.

NUTRITION

402kcal
Protein
32.5g
Fat
14g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt (255g)

2 ounces Low-Fat Cream Cheese (56g)

1/8 cup Almond Flour (14g)

1 Medjool Date

1/2 teaspoon Vanilla Extract

1 teaspoon Lemon Juice

PREPARATION

  • 1

    In a small bowl, mix the almond flour thoroughly until it resembles a crumbly base. Press it evenly into the bottom of your serving dish to create a light crust.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla extract, and lemon juice. Blend until smooth and creamy, ensuring no lumps remain.

  • 3

    Spoon or pipe the creamy mixture over the prepared almond flour crust, smoothing the top with a spatula.

  • 4

    For the date caramel drizzle, pit the Medjool date and blend it with a splash of warm water until a smooth, thick sauce is achieved. Adjust water quantity as needed for desired consistency.

  • 5

    Drizzle the date caramel generously over the cheesecake layer. Optionally, chill the assembled dish in the refrigerator for 30 minutes to set before serving.