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 creamy, high-protein cheesecake that’s both indulgent and nourishing. This delightful dessert-like dish features a tangy Greek yogurt and cottage cheese filling enhanced with a touch of whey protein, all sitting atop a crunchy almond flour crust and topped with a luscious, naturally sweet date caramel drizzle.

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NUTRITION

478kcal
Protein
57.2g
Fat
11.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cottage Cheese

1 large Egg White

25g Whey Protein Isolate

20g Almond Flour

1 tsp Honey

1 Medjool Date

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small mixing bowl, combine the almond flour and honey. Mix until the ingredients are well incorporated to form a sticky, crumbly crust base.

  • 3

    Press the almond flour mixture firmly into the bottom of a small, lined baking dish (about 6 inches) to form an even crust. Place the dish in the freezer while you prepare the filling.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, and whey protein isolate. Blend until the mixture is completely smooth and creamy.

  • 5

    Pour the filling mixture over the prepared crust, spreading it out evenly.

  • 6

    Bake in the preheated oven for 18-20 minutes until the edges begin to set. The center should remain slightly soft for a cheesecake texture.

  • 7

    While the cheesecake bakes, prepare the date caramel drizzle. In a small saucepan, combine the medjool date (pitted) with a teaspoon of fresh lemon juice and a splash of water (about 1-2 teaspoons). Warm over low heat, stirring frequently until the date softens into a smooth, pourable caramel sauce. Adjust the consistency with a little extra water if needed.

  • 8

    Remove the cheesecake from the oven and let it cool completely. Drizzle the warm date caramel sauce over the cheesecake before serving.

  • 9

    Enjoy your Protein-Packed Greek Yogurt Cheesecake as a satisfying meal any time of day!

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 creamy, high-protein cheesecake that’s both indulgent and nourishing. This delightful dessert-like dish features a tangy Greek yogurt and cottage cheese filling enhanced with a touch of whey protein, all sitting atop a crunchy almond flour crust and topped with a luscious, naturally sweet date caramel drizzle.

NUTRITION

478kcal
Protein
57.2g
Fat
11.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cottage Cheese

1 large Egg White

25g Whey Protein Isolate

20g Almond Flour

1 tsp Honey

1 Medjool Date

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small mixing bowl, combine the almond flour and honey. Mix until the ingredients are well incorporated to form a sticky, crumbly crust base.

  • 3

    Press the almond flour mixture firmly into the bottom of a small, lined baking dish (about 6 inches) to form an even crust. Place the dish in the freezer while you prepare the filling.

  • 4

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cottage cheese, egg white, and whey protein isolate. Blend until the mixture is completely smooth and creamy.

  • 5

    Pour the filling mixture over the prepared crust, spreading it out evenly.

  • 6

    Bake in the preheated oven for 18-20 minutes until the edges begin to set. The center should remain slightly soft for a cheesecake texture.

  • 7

    While the cheesecake bakes, prepare the date caramel drizzle. In a small saucepan, combine the medjool date (pitted) with a teaspoon of fresh lemon juice and a splash of water (about 1-2 teaspoons). Warm over low heat, stirring frequently until the date softens into a smooth, pourable caramel sauce. Adjust the consistency with a little extra water if needed.

  • 8

    Remove the cheesecake from the oven and let it cool completely. Drizzle the warm date caramel sauce over the cheesecake before serving.

  • 9

    Enjoy your Protein-Packed Greek Yogurt Cheesecake as a satisfying meal any time of day!