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, creamy cheesecake that balances a velvety blend of nonfat Greek yogurt and low-fat cream cheese with the aromatic warmth of vanilla bean. Finished with a naturally sweet date caramel drizzle for a decadent yet guilt-free treat perfect for any time of the day.

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NUTRITION

426kcal
Protein
37.6g
Fat
9g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

85g Low-Fat Cream Cheese

1 Egg White (33g)

1 Vanilla Bean

48g Medjool Dates (pitted)

5g Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth.

  • 3

    Scrape the seeds from the vanilla bean and mix them into the yogurt-cheese mixture until evenly distributed.

  • 4

    Pour the filling into the prepared dish and smooth the top.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges are set and the center slightly jiggles.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle by blending the pitted Medjool dates with lemon juice in a small food processor. Add a small splash of water if needed to reach a smooth, drizzle-able consistency.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 8

    Drizzle the date caramel over the cooled cheesecake just before serving.

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, creamy cheesecake that balances a velvety blend of nonfat Greek yogurt and low-fat cream cheese with the aromatic warmth of vanilla bean. Finished with a naturally sweet date caramel drizzle for a decadent yet guilt-free treat perfect for any time of the day.

NUTRITION

426kcal
Protein
37.6g
Fat
9g
Carbs
48.9g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

85g Low-Fat Cream Cheese

1 Egg White (33g)

1 Vanilla Bean

48g Medjool Dates (pitted)

5g Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, and egg white until smooth.

  • 3

    Scrape the seeds from the vanilla bean and mix them into the yogurt-cheese mixture until evenly distributed.

  • 4

    Pour the filling into the prepared dish and smooth the top.

  • 5

    Bake in the preheated oven for 25-30 minutes or until the edges are set and the center slightly jiggles.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle by blending the pitted Medjool dates with lemon juice in a small food processor. Add a small splash of water if needed to reach a smooth, drizzle-able consistency.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature.

  • 8

    Drizzle the date caramel over the cooled cheesecake just before serving.