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 luscious, protein-centric cheesecake reinvented with nonfat Greek yogurt and low‐fat cottage cheese for a creamy base, paired with a hearty oats crust and naturally sweet date caramel drizzle. The balance of tangy yogurt, smooth egg whites, and wholesome oats creates a satisfying treat that perfectly fuels your day.

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NUTRITION

562kcal
Protein
52.2g
Fat
13.2g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

2 Egg Whites (66g total)

40g Rolled Oats

1 tablespoon Almond Butter (16g)

1 Medjool Date (24g)

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan or pie dish with parchment paper.

  • 2

    In a food processor, blend the rolled oats with the almond butter until they form a sticky, cohesive mixture. Press this mixture firmly into the bottom of the pan to create an even crust. Set aside.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and egg whites. Add the lemon juice and whip the mixture until smooth and slightly thickened. Pour the mixture over the prepared crust.

  • 4

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and a slight jiggle remains in the center. Remove from the oven and let cool completely.

  • 5

    For the date caramel drizzle, blend the medjool date with a teaspoon of water (or more if needed for consistency) until smooth. Drizzle evenly over the cooled cheesecake.

  • 6

    Refrigerate for at least an hour before serving to allow the cheesecake to fully set. Enjoy your protein-packed treat!

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 luscious, protein-centric cheesecake reinvented with nonfat Greek yogurt and low‐fat cottage cheese for a creamy base, paired with a hearty oats crust and naturally sweet date caramel drizzle. The balance of tangy yogurt, smooth egg whites, and wholesome oats creates a satisfying treat that perfectly fuels your day.

NUTRITION

562kcal
Protein
52.2g
Fat
13.2g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/2 cup Low-Fat Cottage Cheese (113g)

2 Egg Whites (66g total)

40g Rolled Oats

1 tablespoon Almond Butter (16g)

1 Medjool Date (24g)

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small springform pan or pie dish with parchment paper.

  • 2

    In a food processor, blend the rolled oats with the almond butter until they form a sticky, cohesive mixture. Press this mixture firmly into the bottom of the pan to create an even crust. Set aside.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cottage cheese, and egg whites. Add the lemon juice and whip the mixture until smooth and slightly thickened. Pour the mixture over the prepared crust.

  • 4

    Bake in the preheated oven for 20-25 minutes, or until the edges are set and a slight jiggle remains in the center. Remove from the oven and let cool completely.

  • 5

    For the date caramel drizzle, blend the medjool date with a teaspoon of water (or more if needed for consistency) until smooth. Drizzle evenly over the cooled cheesecake.

  • 6

    Refrigerate for at least an hour before serving to allow the cheesecake to fully set. Enjoy your protein-packed treat!