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

A light and creamy cheesecake reinvented with nonfat Greek yogurt and a touch of low‐fat cream cheese, gently infused with vanilla bean aroma. Finished with a rich, naturally sweet date caramel drizzle, this dessert can serve as a satisfying treat for breakfast, lunch, or dinner—all while meeting your protein and calorie targets.

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NUTRITION

397kcal
Protein
34g
Fat
9g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

212 grams Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

1 large Egg

2 pitted Medjool Dates

Seeds from 1/2 Vanilla Bean

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe ramekin or cheesecake pan.

  • 2

    In a blender or food processor, combine the Nonfat Greek Yogurt, Low-Fat Cream Cheese, and Egg. Add the seeds scraped from half a vanilla bean and a teaspoon of lemon juice. Blend until the mixture is smooth and creamy.

  • 3

    Pour the mixture into the prepared pan, smoothing the top with a spatula. Place the pan in a water bath (bain-marie) to ensure gentle, even baking.

  • 4

    Bake for about 25 minutes, or until the edges are set and the center has a slight wobble. Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 5

    For the date caramel drizzle, place the pitted dates in a small blender with a tablespoon of warm water and blend until you obtain a smooth, thick sauce. If needed, add a few more drops of water to reach desired consistency.

  • 6

    Once the cheesecake is chilled, drizzle the date caramel evenly on top before serving. Enjoy this creamy, naturally sweet 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

A light and creamy cheesecake reinvented with nonfat Greek yogurt and a touch of low‐fat cream cheese, gently infused with vanilla bean aroma. Finished with a rich, naturally sweet date caramel drizzle, this dessert can serve as a satisfying treat for breakfast, lunch, or dinner—all while meeting your protein and calorie targets.

NUTRITION

397kcal
Protein
34g
Fat
9g
Carbs
46.4g

SERVINGS

1 serving

INGREDIENTS

212 grams Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

1 large Egg

2 pitted Medjool Dates

Seeds from 1/2 Vanilla Bean

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C). Lightly grease a small, oven-safe ramekin or cheesecake pan.

  • 2

    In a blender or food processor, combine the Nonfat Greek Yogurt, Low-Fat Cream Cheese, and Egg. Add the seeds scraped from half a vanilla bean and a teaspoon of lemon juice. Blend until the mixture is smooth and creamy.

  • 3

    Pour the mixture into the prepared pan, smoothing the top with a spatula. Place the pan in a water bath (bain-marie) to ensure gentle, even baking.

  • 4

    Bake for about 25 minutes, or until the edges are set and the center has a slight wobble. Remove from the oven and allow to cool to room temperature, then chill in the refrigerator for at least 2 hours to fully set.

  • 5

    For the date caramel drizzle, place the pitted dates in a small blender with a tablespoon of warm water and blend until you obtain a smooth, thick sauce. If needed, add a few more drops of water to reach desired consistency.

  • 6

    Once the cheesecake is chilled, drizzle the date caramel evenly on top before serving. Enjoy this creamy, naturally sweet treat!