YOUR SOLIN GENERATED RECIPE
Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle
Enjoy a uniquely satisfying cheesecake that packs a protein punch, featuring a light and creamy Greek yogurt and low-fat cream cheese filling enhanced with vanilla whey protein. Set on a subtly sweet oat-date crust and finished with a luscious date caramel drizzle, this cheesecake is a balanced treat that fits perfectly into your daily nutrition goals.
INGREDIENTS
1/4 cup rolled oats
1 Medjool date (for crust)
6 oz nonfat Greek yogurt
2 oz low-fat cream cheese
1 scoop vanilla whey protein isolate (30g)
1 Medjool date (for drizzle)
1 tsp vanilla extract
1 tsp lemon juice
PREPARATION
Preheat your oven to 350°F (175°C). If you prefer a baked crust, line a small tart pan with parchment paper.
In a food processor, blend the rolled oats and 1 Medjool date until they form a sticky mixture. Press this mixture firmly into the base of your pan to form an even crust. If you prefer a no-bake version, refrigerate the crust while preparing the filling.
In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, 1 tsp vanilla extract, and 1 tsp lemon juice. Mix thoroughly until smooth and creamy.
Pour the filling over the prepared crust and smooth the top with a spatula.
For the date caramel drizzle, blend 1 Medjool date with a splash of warm water until it forms a smooth sauce. Drizzle this over the cheesecake.
For a firmer texture, chill the cheesecake in the refrigerator for at least 2 hours before serving. Alternatively, bake the cheesecake in the preheated oven for 15-20 minutes, then cool and refrigerate.
Serve chilled and enjoy this protein-packed treat as a satisfying breakfast, lunch, or dinner option.