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.
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
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.
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.
Spread the cheesecake filling evenly over the prepared oat crust. Smooth the top with a spatula.
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.
Drizzle the date caramel sauce over the cheesecake layer, creating a decorative pattern on top.
Refrigerate the cheesecake for at least 2 hours before serving to allow it to set. Enjoy chilled.