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, protein-rich cheesecake that’s light yet indulgent, featuring a tangy Greek yogurt base blended with low-fat cream cheese and egg whites for added protein. The crunchy oat crust provides a subtle, wholesome texture, while a naturally sweet date caramel drizzle ties the flavors together beautifully.

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NUTRITION

401kcal
Protein
39.7g
Fat
6.2g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (227g)

2 ounces Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/4 cup Rolled Oats (23g, packed)

1 Pitted Medjool Date (24g)

1 tsp Vanilla Extract

1 tbsp Water

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PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to lightly bake the crust, or prepare a small serving dish if serving chilled.

  • 2

    In a small bowl, mix the rolled oats with a tiny bit of water and press into the base of a greased mini springform pan or individual ramekins to create a crust. Bake the crust for about 8-10 minutes until slightly toasted, then let it cool.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla extract. Blend until smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared oat crust.

  • 5

    For the date caramel drizzle, blend the pitted Medjool date with 1 tablespoon of water until smooth. Adjust consistency with a little extra water if needed.

  • 6

    Drizzle the date caramel over the cheesecake layer.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours before serving to allow it to set. Enjoy your protein-packed treat!

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, protein-rich cheesecake that’s light yet indulgent, featuring a tangy Greek yogurt base blended with low-fat cream cheese and egg whites for added protein. The crunchy oat crust provides a subtle, wholesome texture, while a naturally sweet date caramel drizzle ties the flavors together beautifully.

NUTRITION

401kcal
Protein
39.7g
Fat
6.2g
Carbs
46.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Plain Greek Yogurt (227g)

2 ounces Low-Fat Cream Cheese (56g)

2 large Egg Whites (66g)

1/4 cup Rolled Oats (23g, packed)

1 Pitted Medjool Date (24g)

1 tsp Vanilla Extract

1 tbsp Water

PREPARATION

  • 1

    Preheat your oven to 350°F if you plan to lightly bake the crust, or prepare a small serving dish if serving chilled.

  • 2

    In a small bowl, mix the rolled oats with a tiny bit of water and press into the base of a greased mini springform pan or individual ramekins to create a crust. Bake the crust for about 8-10 minutes until slightly toasted, then let it cool.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla extract. Blend until smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared oat crust.

  • 5

    For the date caramel drizzle, blend the pitted Medjool date with 1 tablespoon of water until smooth. Adjust consistency with a little extra water if needed.

  • 6

    Drizzle the date caramel over the cheesecake layer.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours before serving to allow it to set. Enjoy your protein-packed treat!