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 silky, protein-forward cheesecake made with creamy Greek yogurt and low-fat cream cheese on a hearty oat and almond butter crust. Finished with a luscious, naturally sweet date caramel drizzle, this dessert can easily serve as a satisfying meal at any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

572kcal
Protein
31.4g
Fat
18g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 tbsp Almond Butter (16g)

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White (33g)

1 tsp Maple Syrup (7g)

2 Medjool Dates (48g total)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and prepare a small springform pan or ramekins by lightly greasing them.

  • 2

    For the crust, combine the rolled oats and almond butter in a small bowl until well mixed. Press the mixture firmly into the bottom of your prepared pan to form an even layer.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and maple syrup until smooth and fully incorporated.

  • 4

    Pour the filling over the crust and spread it evenly.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully firm up.

  • 6

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water (just enough to help blend) until a smooth, thick sauce forms.

  • 7

    Before serving, drizzle the date caramel over slices of the cheesecake. Enjoy chilled.

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 silky, protein-forward cheesecake made with creamy Greek yogurt and low-fat cream cheese on a hearty oat and almond butter crust. Finished with a luscious, naturally sweet date caramel drizzle, this dessert can easily serve as a satisfying meal at any time of the day.

NUTRITION

572kcal
Protein
31.4g
Fat
18g
Carbs
77.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Rolled Oats (40g)

1 tbsp Almond Butter (16g)

150g Nonfat Greek Yogurt

50g Low-Fat Cream Cheese

1 large Egg White (33g)

1 tsp Maple Syrup (7g)

2 Medjool Dates (48g total)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and prepare a small springform pan or ramekins by lightly greasing them.

  • 2

    For the crust, combine the rolled oats and almond butter in a small bowl until well mixed. Press the mixture firmly into the bottom of your prepared pan to form an even layer.

  • 3

    In another bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, and maple syrup until smooth and fully incorporated.

  • 4

    Pour the filling over the crust and spread it evenly.

  • 5

    Bake in the preheated oven for about 20-25 minutes or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to fully firm up.

  • 6

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water (just enough to help blend) until a smooth, thick sauce forms.

  • 7

    Before serving, drizzle the date caramel over slices of the cheesecake. Enjoy chilled.