Healthy Salted Caramel Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Salted Caramel Cheesecake

YOUR SOLIN GENERATED RECIPE

Healthy Salted Caramel Cheesecake

A refreshing, protein-packed cheesecake that combines the creaminess of low‐fat dairy with a naturally sweet, indulgent salted caramel drizzle. This healthier take on a classic dessert is perfect for any mealtime when you crave something satisfying yet nourishing.

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NUTRITION

515kcal
Protein
45.4g
Fat
17g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (110g)

100g Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder (~30g)

1/4 cup Almond Flour (28g)

1 Medjool Date, pitted (24g)

1 tbsp Date Syrup

1/8 tsp Sea Salt

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or simply use a food processor for a raw version.

  • 2

    In a small food processor, combine almond flour and the pitted Medjool date. Pulse until the mixture forms a sticky, coarse crumb. Press this evenly into the base of a small, lined pan to form your crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, vanilla whey protein powder, and vanilla extract. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    For the salted caramel layer, drizzle the date syrup evenly over the top of the cheesecake. Lightly sprinkle the sea salt over the drizzle to create a sweet and salty finish.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours or until fully set. If you baked the crust, allow it to cool completely before chilling.

  • 7

    Slice into portions and serve chilled. Enjoy this nutritious, protein-rich treat any time of day!

Healthy Salted Caramel Cheesecake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Salted Caramel Cheesecake

YOUR SOLIN GENERATED RECIPE

Healthy Salted Caramel Cheesecake

A refreshing, protein-packed cheesecake that combines the creaminess of low‐fat dairy with a naturally sweet, indulgent salted caramel drizzle. This healthier take on a classic dessert is perfect for any mealtime when you crave something satisfying yet nourishing.

NUTRITION

515kcal
Protein
45.4g
Fat
17g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Low-Fat Cottage Cheese (110g)

100g Nonfat Greek Yogurt

1 scoop Vanilla Whey Protein Powder (~30g)

1/4 cup Almond Flour (28g)

1 Medjool Date, pitted (24g)

1 tbsp Date Syrup

1/8 tsp Sea Salt

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or simply use a food processor for a raw version.

  • 2

    In a small food processor, combine almond flour and the pitted Medjool date. Pulse until the mixture forms a sticky, coarse crumb. Press this evenly into the base of a small, lined pan to form your crust.

  • 3

    In a blender or food processor, add the low-fat cottage cheese, nonfat Greek yogurt, vanilla whey protein powder, and vanilla extract. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    For the salted caramel layer, drizzle the date syrup evenly over the top of the cheesecake. Lightly sprinkle the sea salt over the drizzle to create a sweet and salty finish.

  • 6

    Chill the cheesecake in the refrigerator for at least 3 hours or until fully set. If you baked the crust, allow it to cool completely before chilling.

  • 7

    Slice into portions and serve chilled. Enjoy this nutritious, protein-rich treat any time of day!