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 protein-rich twist on classic cheesecake! This version features a tangy, creamy filling made from nonfat Greek yogurt, low-fat cottage cheese, and egg white atop a lightly sweet almond and date crust, all crowned with a luscious date caramel drizzle that offers natural sweetness with a hint of cinnamon and lemon.

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NUTRITION

568kcal
Protein
39.8g
Fat
9.0g
Carbs
91.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 large Egg White

1/8 cup Almond Flour

2 Medjool Dates (for crust)

2 Medjool Dates (for caramel drizzle)

1 tbsp Lemon Juice

1/2 tsp Ground Cinnamon

2 tbsp Water

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PREPARATION

  • 1

    Preheat your oven to 350°F. Line a small springform or ovenproof dish with parchment paper.

  • 2

    Prepare the crust by blending together the almond flour and 2 Medjool dates in a food processor until a sticky, even mixture forms. Press the mixture firmly into the bottom of your dish to form an even layer.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cottage cheese, and egg white until smooth. Add in 1/2 tablespoon lemon juice and stir until fully incorporated.

  • 4

    Pour the cheesecake filling over the crust, spreading it evenly.

  • 5

    Bake in the preheated oven for around 20-25 minutes, until the edges begin to set and the center is slightly jiggly.

  • 6

    While the cheesecake is baking, make the date caramel drizzle. Combine 2 Medjool dates, 1/2 tablespoon lemon juice, 2 tablespoons water, and 1/2 teaspoon ground cinnamon in a blender. Blend until smooth. If needed, warm the mixture in a small saucepan over low heat to achieve a drizzlable consistency.

  • 7

    Once baked, let the cheesecake cool to room temperature. Drizzle the date caramel over the top before serving.

  • 8

    Refrigerate any leftovers for a refreshing, high-protein treat later.

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 protein-rich twist on classic cheesecake! This version features a tangy, creamy filling made from nonfat Greek yogurt, low-fat cottage cheese, and egg white atop a lightly sweet almond and date crust, all crowned with a luscious date caramel drizzle that offers natural sweetness with a hint of cinnamon and lemon.

NUTRITION

568kcal
Protein
39.8g
Fat
9.0g
Carbs
91.7g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 large Egg White

1/8 cup Almond Flour

2 Medjool Dates (for crust)

2 Medjool Dates (for caramel drizzle)

1 tbsp Lemon Juice

1/2 tsp Ground Cinnamon

2 tbsp Water

PREPARATION

  • 1

    Preheat your oven to 350°F. Line a small springform or ovenproof dish with parchment paper.

  • 2

    Prepare the crust by blending together the almond flour and 2 Medjool dates in a food processor until a sticky, even mixture forms. Press the mixture firmly into the bottom of your dish to form an even layer.

  • 3

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cottage cheese, and egg white until smooth. Add in 1/2 tablespoon lemon juice and stir until fully incorporated.

  • 4

    Pour the cheesecake filling over the crust, spreading it evenly.

  • 5

    Bake in the preheated oven for around 20-25 minutes, until the edges begin to set and the center is slightly jiggly.

  • 6

    While the cheesecake is baking, make the date caramel drizzle. Combine 2 Medjool dates, 1/2 tablespoon lemon juice, 2 tablespoons water, and 1/2 teaspoon ground cinnamon in a blender. Blend until smooth. If needed, warm the mixture in a small saucepan over low heat to achieve a drizzlable consistency.

  • 7

    Once baked, let the cheesecake cool to room temperature. Drizzle the date caramel over the top before serving.

  • 8

    Refrigerate any leftovers for a refreshing, high-protein treat later.