Name: Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups Nonfat Greek Yogurt, plain (367g); 2 oz Light Cream Cheese (56g); 0.5 tsp Vanilla Bean Paste (2.5g); 1 tbsp Maple Syrup (20g); 2 Medjool Dates (48g)

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

A creamy, tangy cheesecake that’s both indulgent and nourishing. Silky nonfat Greek yogurt and light cream cheese are blended with natural vanilla bean flavor and a touch of maple sweetness to create a luscious cheesecake base, crowned with a rich date caramel drizzle that brings a burst of natural sweetness and depth in every bite.

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NUTRITION

Protein

40.5g

Fat

Carbs

70g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Nonfat Greek Yogurt, plain (367g)

2 oz Light Cream Cheese (56g)

0.5 tsp Vanilla Bean Paste (2.5g)

1 tbsp Maple Syrup (20g)

2 Medjool Dates (48g)

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PREPARATION

1
In a medium bowl, combine the nonfat Greek yogurt and light cream cheese. Beat until the mixture is smooth and creamy.
2
Stir in the vanilla bean paste and maple syrup, adjusting the sweetness to taste.
3
For the date caramel drizzle, pit the Medjool dates and blend them with a splash of warm water and a few drops of lemon juice until a smooth sauce forms.
4
Pour or drizzle the date caramel over the cheesecake mixture.
5
Chill the assembled cheesecake in the refrigerator for at least 1 hour to allow the flavors to meld and the texture to firm up slightly before serving.