Protein-Rich 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-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

A light and creamy crustless cheesecake with a subtle tang from nonfat Greek yogurt, enriched with egg whites and cottage cheese for a protein boost. It sits atop a delicate oat crust and is finished with a naturally sweet date caramel drizzle for a satisfying, well-balanced treat that works beautifully any time of day.

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NUTRITION

379kcal
Protein
40.4g
Fat
3.1g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

3 Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 Medjool Date

1/3 cup Rolled Oats

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small springform pan or baking dish.

  • 2

    Measure 1/3 cup of rolled oats and blend them slightly in a food processor to create a coarse oat crust. Press the oats evenly into the bottom of your pan.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, and low-fat cottage cheese until smooth and well combined.

  • 4

    Pour the creamy yogurt mixture over the prepared oat crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 25 minutes or until the center is set but still slightly wobbly.

  • 6

    While the cheesecake cools, soak the medjool date in a tablespoon of warm water for 5 minutes, then blend until smooth to form a natural date caramel.

  • 7

    Allow the cheesecake to cool to room temperature, then drizzle the date caramel evenly over the top.

  • 8

    Chill the cheesecake in the refrigerator for at least 2 hours before serving to ensure a firm, sliceable texture.

Protein-Rich 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-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Rich Greek Yogurt Cheesecake with Date Caramel Drizzle

A light and creamy crustless cheesecake with a subtle tang from nonfat Greek yogurt, enriched with egg whites and cottage cheese for a protein boost. It sits atop a delicate oat crust and is finished with a naturally sweet date caramel drizzle for a satisfying, well-balanced treat that works beautifully any time of day.

NUTRITION

379kcal
Protein
40.4g
Fat
3.1g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

3 Egg Whites

1/4 cup Low-Fat Cottage Cheese

1 Medjool Date

1/3 cup Rolled Oats

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small springform pan or baking dish.

  • 2

    Measure 1/3 cup of rolled oats and blend them slightly in a food processor to create a coarse oat crust. Press the oats evenly into the bottom of your pan.

  • 3

    In a large bowl, whisk together the nonfat Greek yogurt, egg whites, and low-fat cottage cheese until smooth and well combined.

  • 4

    Pour the creamy yogurt mixture over the prepared oat crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for about 25 minutes or until the center is set but still slightly wobbly.

  • 6

    While the cheesecake cools, soak the medjool date in a tablespoon of warm water for 5 minutes, then blend until smooth to form a natural date caramel.

  • 7

    Allow the cheesecake to cool to room temperature, then drizzle the date caramel evenly over the top.

  • 8

    Chill the cheesecake in the refrigerator for at least 2 hours before serving to ensure a firm, sliceable texture.