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 tangy Greek yogurt with the sweet aroma of vanilla bean, complemented by a crunchy almond-oat base and a luscious date caramel drizzle. This versatile dish can serve as breakfast, lunch, or dinner, offering a refreshing yet indulgent treat with a balanced macro profile.

Try 7 days free, then $12.99 / mo.

NUTRITION

578kcal
Protein
35g
Fat
20g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Greek Yogurt (245g)

2 ounces Light Cream Cheese (56g)

1 teaspoon Vanilla Bean Paste (5g)

20 grams Almond Flour

15 grams Rolled Oats

5 grams Coconut Oil

2 Medjool Dates

1 teaspoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour and rolled oats. Melt the coconut oil and combine it with the dry ingredients until a crumbly mixture forms. Press this mixture firmly into the base of a small, lined springform pan or ramekin to create the crust.

  • 3

    In a larger bowl, whisk together the low-fat Greek yogurt, light cream cheese, and vanilla bean paste until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, blend the medjool dates with lemon juice and a splash of warm water in a blender until you obtain a smooth sauce. If needed, heat gently in a small saucepan to achieve a desired pouring consistency.

  • 6

    Drizzle the date caramel sauce evenly over the cheesecake.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to set 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 tangy Greek yogurt with the sweet aroma of vanilla bean, complemented by a crunchy almond-oat base and a luscious date caramel drizzle. This versatile dish can serve as breakfast, lunch, or dinner, offering a refreshing yet indulgent treat with a balanced macro profile.

NUTRITION

578kcal
Protein
35g
Fat
20g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Greek Yogurt (245g)

2 ounces Light Cream Cheese (56g)

1 teaspoon Vanilla Bean Paste (5g)

20 grams Almond Flour

15 grams Rolled Oats

5 grams Coconut Oil

2 Medjool Dates

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    In a small bowl, mix the almond flour and rolled oats. Melt the coconut oil and combine it with the dry ingredients until a crumbly mixture forms. Press this mixture firmly into the base of a small, lined springform pan or ramekin to create the crust.

  • 3

    In a larger bowl, whisk together the low-fat Greek yogurt, light cream cheese, and vanilla bean paste until the mixture is smooth and creamy.

  • 4

    Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, blend the medjool dates with lemon juice and a splash of warm water in a blender until you obtain a smooth sauce. If needed, heat gently in a small saucepan to achieve a desired pouring consistency.

  • 6

    Drizzle the date caramel sauce evenly over the cheesecake.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to set before serving.