Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

Enjoy a light yet indulgent twist on classic cheesecake, where creamy Greek yogurt and low-fat cream cheese blended with a hint of real vanilla create a smooth filling. Finished with a naturally sweet and rich date caramel drizzle, this dessert-style treat is perfect for any meal or as a protein-packed snack that satisfies your sweet cravings without weighing you down.

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NUTRITION

392kcal
Protein
37g
Fat
5.4g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

80g Low-Fat Cream Cheese

1 large Egg White

50g Low-Fat Cottage Cheese

1 tsp Vanilla Bean Paste

2 Medjool Dates

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked texture; otherwise, this recipe can be served chilled without baking.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, low-fat cottage cheese, and vanilla bean paste. Blend until completely smooth and creamy.

  • 3

    If baking, pour the mixture into a small ramekin or baking dish and bake for 15-20 minutes until the edges set slightly. Allow it to cool; if serving chilled, refrigerate the blended mixture for at least 2 hours.

  • 4

    For the date caramel drizzle, pit the Medjool dates and blend them with a tablespoon of warm water until a thick, smooth paste forms. Adjust water to achieve a drizzling consistency if needed.

  • 5

    Drizzle the date caramel evenly over the cheesecake surface just before serving. Enjoy your protein-packed, naturally sweet, and refreshing cheesecake treat!

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

Enjoy a light yet indulgent twist on classic cheesecake, where creamy Greek yogurt and low-fat cream cheese blended with a hint of real vanilla create a smooth filling. Finished with a naturally sweet and rich date caramel drizzle, this dessert-style treat is perfect for any meal or as a protein-packed snack that satisfies your sweet cravings without weighing you down.

NUTRITION

392kcal
Protein
37g
Fat
5.4g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

80g Low-Fat Cream Cheese

1 large Egg White

50g Low-Fat Cottage Cheese

1 tsp Vanilla Bean Paste

2 Medjool Dates

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked texture; otherwise, this recipe can be served chilled without baking.

  • 2

    In a blender or food processor, combine the nonfat Greek yogurt, low-fat cream cheese, egg white, low-fat cottage cheese, and vanilla bean paste. Blend until completely smooth and creamy.

  • 3

    If baking, pour the mixture into a small ramekin or baking dish and bake for 15-20 minutes until the edges set slightly. Allow it to cool; if serving chilled, refrigerate the blended mixture for at least 2 hours.

  • 4

    For the date caramel drizzle, pit the Medjool dates and blend them with a tablespoon of warm water until a thick, smooth paste forms. Adjust water to achieve a drizzling consistency if needed.

  • 5

    Drizzle the date caramel evenly over the cheesecake surface just before serving. Enjoy your protein-packed, naturally sweet, and refreshing cheesecake treat!