Lightened-Up 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.

Lightened-Up Vanilla Bean Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cheesecake with Date Caramel Drizzle

Enjoy a creamy, light cheesecake that balances the richness of vanilla bean with a naturally sweet date caramel drizzle. The blend of low-fat dairy creates a smooth, satisfying texture while the almond flour crust offers a delicate crunch, making it a perfect indulgence you can feel good about.

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NUTRITION

465kcal
Protein
33.7g
Fat
13.1g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

25g Almond Flour

1 large Egg White

1/2 cup Non-Fat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 Vanilla Bean (scraped)

2 Medjool Dates (pitted)

1 tsp Water

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish or individual ramekins with parchment paper.

  • 2

    In a small bowl, combine the almond flour and egg white. Mix until well combined and press the mixture evenly onto the bottom of your prepared dish to form the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until lightly set. Remove from the oven and let it cool slightly.

  • 4

    In a blender or food processor, blend the non-fat Greek yogurt, low-fat cottage cheese, and scraped vanilla bean seeds until completely smooth. Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, blend the pitted Medjool dates with water and lemon juice until a smooth sauce forms. If the sauce is too thick, add a few extra drops of water.

  • 6

    Drizzle the date caramel evenly over the cheesecake layer.

  • 7

    Refrigerate the cheesecake for at least 2 hours (or overnight) to allow it to set. Serve chilled and enjoy your lightened-up dessert!

Lightened-Up 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.

Lightened-Up Vanilla Bean Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cheesecake with Date Caramel Drizzle

Enjoy a creamy, light cheesecake that balances the richness of vanilla bean with a naturally sweet date caramel drizzle. The blend of low-fat dairy creates a smooth, satisfying texture while the almond flour crust offers a delicate crunch, making it a perfect indulgence you can feel good about.

NUTRITION

465kcal
Protein
33.7g
Fat
13.1g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

25g Almond Flour

1 large Egg White

1/2 cup Non-Fat Greek Yogurt

1/2 cup Low-Fat Cottage Cheese

1 Vanilla Bean (scraped)

2 Medjool Dates (pitted)

1 tsp Water

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking dish or individual ramekins with parchment paper.

  • 2

    In a small bowl, combine the almond flour and egg white. Mix until well combined and press the mixture evenly onto the bottom of your prepared dish to form the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until lightly set. Remove from the oven and let it cool slightly.

  • 4

    In a blender or food processor, blend the non-fat Greek yogurt, low-fat cottage cheese, and scraped vanilla bean seeds until completely smooth. Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, blend the pitted Medjool dates with water and lemon juice until a smooth sauce forms. If the sauce is too thick, add a few extra drops of water.

  • 6

    Drizzle the date caramel evenly over the cheesecake layer.

  • 7

    Refrigerate the cheesecake for at least 2 hours (or overnight) to allow it to set. Serve chilled and enjoy your lightened-up dessert!