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 creamy, tangy cheesecake reimagined with protein-packed nonfat Greek yogurt and a hint of vanilla bean. The base is perfectly balanced with a crunchy graham cracker crust and a luscious, naturally sweet date caramel drizzle that elevates every bite.

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NUTRITION

502kcal
Protein
33.6g
Fat
11g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Low-Fat Cream Cheese (60g)

1 Egg White

1/2 tsp Vanilla Bean Paste

1/4 cup Crushed Graham Crackers (30g)

2 Medjool Dates

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly toast the crushed graham crackers in a small pan over low heat for 2-3 minutes until fragrant, then press them into the base of a small, oven-safe dish to form an even crust.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk until smooth and fully blended.

  • 3

    Stir in the vanilla bean paste, ensuring the mixture is evenly infused with flavor.

  • 4

    Pour the cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges appear set and the center is slightly jiggly.

  • 6

    While the cheesecake is cooling, prepare the date caramel drizzle. Blend the Medjool dates in a food processor until smooth. If needed, add a teaspoon of warm water to achieve a drizzle-like consistency.

  • 7

    Once the cheesecake has cooled to room temperature, drizzle the date caramel over the top. Serve chilled or at room temperature.

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 creamy, tangy cheesecake reimagined with protein-packed nonfat Greek yogurt and a hint of vanilla bean. The base is perfectly balanced with a crunchy graham cracker crust and a luscious, naturally sweet date caramel drizzle that elevates every bite.

NUTRITION

502kcal
Protein
33.6g
Fat
11g
Carbs
71g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Low-Fat Cream Cheese (60g)

1 Egg White

1/2 tsp Vanilla Bean Paste

1/4 cup Crushed Graham Crackers (30g)

2 Medjool Dates

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly toast the crushed graham crackers in a small pan over low heat for 2-3 minutes until fragrant, then press them into the base of a small, oven-safe dish to form an even crust.

  • 2

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk until smooth and fully blended.

  • 3

    Stir in the vanilla bean paste, ensuring the mixture is evenly infused with flavor.

  • 4

    Pour the cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula.

  • 5

    Bake in the preheated oven for 18-20 minutes or until the edges appear set and the center is slightly jiggly.

  • 6

    While the cheesecake is cooling, prepare the date caramel drizzle. Blend the Medjool dates in a food processor until smooth. If needed, add a teaspoon of warm water to achieve a drizzle-like consistency.

  • 7

    Once the cheesecake has cooled to room temperature, drizzle the date caramel over the top. Serve chilled or at room temperature.