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 high-protein, creamy cheesecake that’s both indulgent and nutritious. This recipe features a luscious blend of non-fat Greek yogurt, fat-free cream cheese, cottage cheese, egg white, and vanilla whey protein for a silky, decadent filling. A light, crunchy almond-date crust provides the perfect base, while a naturally sweet date caramel drizzle adds a gourmet finishing touch, making it an energizing option for any time of the day.

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NUTRITION

439kcal
Protein
47.2g
Fat
8.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Greek Yogurt

50g Fat-free Cream Cheese

50g Low-fat Cottage Cheese

1 Egg White

25g Vanilla Whey Protein Isolate

10g Raw Almonds

0.5 Medjool Date (for crust)

1 Medjool Date (for drizzle)

1 Tbsp Water

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper.

  • 2

    In a food processor or high-speed blender, blend the raw almonds and 0.5 medjool date until they form a sticky, crumbly mixture. Press this mixture firmly into the bottom of the baking dish to form an even crust.

  • 3

    In a mixing bowl, combine the non-fat Greek yogurt, fat-free cream cheese, low-fat cottage cheese, egg white, and vanilla whey protein isolate. Whisk together until the mixture is completely smooth and homogenous.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges start to set and lightly turn golden. The center may remain a bit soft – this will firm up as it cools.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle by combining the medjool date (for drizzle) and water in a small saucepan. Simmer over low heat, stirring frequently, until the date softens and the mixture thickens slightly (approximately 5 minutes). If needed, blend the mixture until smooth.

  • 7

    Once baked, remove the cheesecake from the oven and allow it to cool for 10-15 minutes before drizzling the date caramel on top.

  • 8

    Serve the cheesecake warm or chilled, enjoying its creamy texture and natural sweetness.

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 high-protein, creamy cheesecake that’s both indulgent and nutritious. This recipe features a luscious blend of non-fat Greek yogurt, fat-free cream cheese, cottage cheese, egg white, and vanilla whey protein for a silky, decadent filling. A light, crunchy almond-date crust provides the perfect base, while a naturally sweet date caramel drizzle adds a gourmet finishing touch, making it an energizing option for any time of the day.

NUTRITION

439kcal
Protein
47.2g
Fat
8.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Greek Yogurt

50g Fat-free Cream Cheese

50g Low-fat Cottage Cheese

1 Egg White

25g Vanilla Whey Protein Isolate

10g Raw Almonds

0.5 Medjool Date (for crust)

1 Medjool Date (for drizzle)

1 Tbsp Water

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper.

  • 2

    In a food processor or high-speed blender, blend the raw almonds and 0.5 medjool date until they form a sticky, crumbly mixture. Press this mixture firmly into the bottom of the baking dish to form an even crust.

  • 3

    In a mixing bowl, combine the non-fat Greek yogurt, fat-free cream cheese, low-fat cottage cheese, egg white, and vanilla whey protein isolate. Whisk together until the mixture is completely smooth and homogenous.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the edges start to set and lightly turn golden. The center may remain a bit soft – this will firm up as it cools.

  • 6

    While the cheesecake is baking, prepare the date caramel drizzle by combining the medjool date (for drizzle) and water in a small saucepan. Simmer over low heat, stirring frequently, until the date softens and the mixture thickens slightly (approximately 5 minutes). If needed, blend the mixture until smooth.

  • 7

    Once baked, remove the cheesecake from the oven and allow it to cool for 10-15 minutes before drizzling the date caramel on top.

  • 8

    Serve the cheesecake warm or chilled, enjoying its creamy texture and natural sweetness.