Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

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

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a lighter twist on a classic cheesecake! This lightened-up version blends tangy nonfat Greek yogurt with reduced-fat cream cheese and a hint of vanilla to create a smooth, creamy filling. A homemade date caramel drizzle adds natural sweetness and depth, making it a satisfying treat for breakfast, lunch, or dinner.

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NUTRITION

372kcal
Protein
35.5g
Fat
10g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Reduced-Fat Cream Cheese (113g)

1 large Egg White (33g)

1 tsp Vanilla Extract (5g)

1 large Medjool Date (24g)

1 tsp Fresh Lemon Juice (5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a lightly baked cheesecake texture, or skip baking for a no-bake version and refrigerate longer.

  • 2

    In a blender or food processor, combine the Medjool date and lemon juice until a smooth, thick paste forms. Set aside the date caramel drizzle.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg white, and vanilla extract until completely smooth and well combined.

  • 4

    For a baked version, pour the cheesecake mixture into a small, lightly greased or lined ramekin. Bake for 15-20 minutes until set but still slightly wobbly in the center. For a no-bake version, transfer the mixture into serving dishes and chill in the refrigerator for at least 3 hours.

  • 5

    Once the cheesecake base is set and cooled (or chilled), drizzle the date caramel evenly over the top.

  • 6

    Serve immediately and enjoy this light take on a classic cheesecake with a natural, sweet finish.

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

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

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Greek Yogurt Cheesecake with Date Caramel Drizzle

Enjoy a lighter twist on a classic cheesecake! This lightened-up version blends tangy nonfat Greek yogurt with reduced-fat cream cheese and a hint of vanilla to create a smooth, creamy filling. A homemade date caramel drizzle adds natural sweetness and depth, making it a satisfying treat for breakfast, lunch, or dinner.

NUTRITION

372kcal
Protein
35.5g
Fat
10g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

4 ounces Reduced-Fat Cream Cheese (113g)

1 large Egg White (33g)

1 tsp Vanilla Extract (5g)

1 large Medjool Date (24g)

1 tsp Fresh Lemon Juice (5g)

PREPARATION

  • 1

    Preheat your oven to 325°F if you prefer a lightly baked cheesecake texture, or skip baking for a no-bake version and refrigerate longer.

  • 2

    In a blender or food processor, combine the Medjool date and lemon juice until a smooth, thick paste forms. Set aside the date caramel drizzle.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, reduced-fat cream cheese, egg white, and vanilla extract until completely smooth and well combined.

  • 4

    For a baked version, pour the cheesecake mixture into a small, lightly greased or lined ramekin. Bake for 15-20 minutes until set but still slightly wobbly in the center. For a no-bake version, transfer the mixture into serving dishes and chill in the refrigerator for at least 3 hours.

  • 5

    Once the cheesecake base is set and cooled (or chilled), drizzle the date caramel evenly over the top.

  • 6

    Serve immediately and enjoy this light take on a classic cheesecake with a natural, sweet finish.