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 cheesecake that combines the creamy tang of nonfat Greek yogurt with a subtle hint of vanilla bean and a naturally sweet date caramel drizzle. This no-bake treat features a wholesome oat crust and a smooth filling, perfect for a clean-eating lifestyle while hitting your protein goals.

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NUTRITION

522kcal
Protein
35.6g
Fat
9.7g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup ground rolled oats (40g)

1 large egg white (30g)

200g nonfat plain Greek yogurt

2 oz reduced-fat cream cheese (56g)

2 pitted Medjool dates (48g total)

1 vanilla bean

Optional: 1 packet stevia

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PREPARATION

  • 1

    Place the ground rolled oats in a small bowl. Add the egg white and mix until the oats are evenly moistened. Press the mixture into the base of a small, lined springform or pie dish to form the crust.

  • 2

    In a separate bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, and the scraped seeds from the vanilla bean. If using sweetener, add it now. Whisk until the mixture is smooth and creamy.

  • 3

    Spread the cheesecake filling evenly over the prepared oat crust. Smooth the top with a spatula.

  • 4

    For the date caramel drizzle, blend the pitted Medjool dates with a tablespoon of warm water until a smooth, thick sauce forms. Adjust water as needed for desired consistency.

  • 5

    Drizzle the date caramel sauce over the cheesecake layer, creating a decorative pattern on top.

  • 6

    Refrigerate the cheesecake for at least 2 hours before serving to allow it to set. Enjoy chilled.

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 cheesecake that combines the creamy tang of nonfat Greek yogurt with a subtle hint of vanilla bean and a naturally sweet date caramel drizzle. This no-bake treat features a wholesome oat crust and a smooth filling, perfect for a clean-eating lifestyle while hitting your protein goals.

NUTRITION

522kcal
Protein
35.6g
Fat
9.7g
Carbs
73.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup ground rolled oats (40g)

1 large egg white (30g)

200g nonfat plain Greek yogurt

2 oz reduced-fat cream cheese (56g)

2 pitted Medjool dates (48g total)

1 vanilla bean

Optional: 1 packet stevia

PREPARATION

  • 1

    Place the ground rolled oats in a small bowl. Add the egg white and mix until the oats are evenly moistened. Press the mixture into the base of a small, lined springform or pie dish to form the crust.

  • 2

    In a separate bowl, combine the nonfat Greek yogurt, reduced-fat cream cheese, and the scraped seeds from the vanilla bean. If using sweetener, add it now. Whisk until the mixture is smooth and creamy.

  • 3

    Spread the cheesecake filling evenly over the prepared oat crust. Smooth the top with a spatula.

  • 4

    For the date caramel drizzle, blend the pitted Medjool dates with a tablespoon of warm water until a smooth, thick sauce forms. Adjust water as needed for desired consistency.

  • 5

    Drizzle the date caramel sauce over the cheesecake layer, creating a decorative pattern on top.

  • 6

    Refrigerate the cheesecake for at least 2 hours before serving to allow it to set. Enjoy chilled.