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 refreshing twist on classic cheesecake with a protein-rich Greek yogurt filling blended with a smooth, low-fat cream cheese base. Set atop a delicate oat and date crust and finished with a luscious, naturally sweet date caramel drizzle, this dish perfectly balances indulgence and nutrition for a satisfying meal at any time of the day.

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NUTRITION

582kcal
Protein
32g
Fat
10.7g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

100g Low-Fat Cream Cheese

1/4 cup Rolled Oats (22g)

2 Medjool Dates for Crust (48g)

1 Medjool Date for Caramel Drizzle (24g)

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PREPARATION

  • 1

    In a small food processor, blend the rolled oats and 2 medjool dates until a sticky, uniform mixture forms.

  • 2

    Press the oat-date mixture into the bottom of a lined or lightly greased serving dish to create an even crust layer.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt and low-fat cream cheese. Whisk until smooth and creamy.

  • 4

    Spread the yogurt-cream cheese mixture evenly over the crust.

  • 5

    For the drizzle, blend the single medjool date with a teaspoon of water (and optionally a splash of vanilla extract or lemon juice) until smooth.

  • 6

    Drizzle the date caramel sauce over the cheesecake layer.

  • 7

    Chill the cheesecake in the refrigerator for at least 1 hour to set before serving.

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 refreshing twist on classic cheesecake with a protein-rich Greek yogurt filling blended with a smooth, low-fat cream cheese base. Set atop a delicate oat and date crust and finished with a luscious, naturally sweet date caramel drizzle, this dish perfectly balances indulgence and nutrition for a satisfying meal at any time of the day.

NUTRITION

582kcal
Protein
32g
Fat
10.7g
Carbs
79.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

100g Low-Fat Cream Cheese

1/4 cup Rolled Oats (22g)

2 Medjool Dates for Crust (48g)

1 Medjool Date for Caramel Drizzle (24g)

PREPARATION

  • 1

    In a small food processor, blend the rolled oats and 2 medjool dates until a sticky, uniform mixture forms.

  • 2

    Press the oat-date mixture into the bottom of a lined or lightly greased serving dish to create an even crust layer.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt and low-fat cream cheese. Whisk until smooth and creamy.

  • 4

    Spread the yogurt-cream cheese mixture evenly over the crust.

  • 5

    For the drizzle, blend the single medjool date with a teaspoon of water (and optionally a splash of vanilla extract or lemon juice) until smooth.

  • 6

    Drizzle the date caramel sauce over the cheesecake layer.

  • 7

    Chill the cheesecake in the refrigerator for at least 1 hour to set before serving.