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 twist on classic cheesecake featuring nonfat Greek yogurt and a hint of vanilla bean, nestled on a gentle oat crust and topped with a rich, naturally sweet date caramel drizzle. This versatile dish works beautifully as a satisfying breakfast, lunch, or dinner, balancing brightness and indulgence in every bite.

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NUTRITION

496kcal
Protein
38.8g
Fat
9.7g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rolled Oats

1 tablespoon Unsweetened Applesauce

1 cup Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

2 Egg Whites

1/2 teaspoon Vanilla Bean Paste

2 Medjool Dates, pitted

1 teaspoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    For the crust, blend the rolled oats until they form a coarse flour. Combine with the unsweetened applesauce until a sticky mixture forms.

  • 3

    Press the oat mixture firmly into the base of a small springform or pie pan to create an even layer.

  • 4

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla bean paste until smooth and fully incorporated.

  • 5

    Pour the cheesecake filling over the prepared oat crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes until the filling is set but still slightly jiggly in the center. Allow it to cool completely.

  • 7

    For the date caramel drizzle, blend the medjool dates with the fresh lemon juice (and a splash of water if needed) until a smooth sauce forms.

  • 8

    Drizzle the date caramel over the cooled cheesecake before serving. Enjoy this versatile treat for breakfast, lunch, or dinner!

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 twist on classic cheesecake featuring nonfat Greek yogurt and a hint of vanilla bean, nestled on a gentle oat crust and topped with a rich, naturally sweet date caramel drizzle. This versatile dish works beautifully as a satisfying breakfast, lunch, or dinner, balancing brightness and indulgence in every bite.

NUTRITION

496kcal
Protein
38.8g
Fat
9.7g
Carbs
64.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Rolled Oats

1 tablespoon Unsweetened Applesauce

1 cup Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

2 Egg Whites

1/2 teaspoon Vanilla Bean Paste

2 Medjool Dates, pitted

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F (163°C).

  • 2

    For the crust, blend the rolled oats until they form a coarse flour. Combine with the unsweetened applesauce until a sticky mixture forms.

  • 3

    Press the oat mixture firmly into the base of a small springform or pie pan to create an even layer.

  • 4

    In a separate bowl, mix together the nonfat Greek yogurt, low-fat cream cheese, egg whites, and vanilla bean paste until smooth and fully incorporated.

  • 5

    Pour the cheesecake filling over the prepared oat crust and smooth the top with a spatula.

  • 6

    Bake in the preheated oven for about 25-30 minutes until the filling is set but still slightly jiggly in the center. Allow it to cool completely.

  • 7

    For the date caramel drizzle, blend the medjool dates with the fresh lemon juice (and a splash of water if needed) until a smooth sauce forms.

  • 8

    Drizzle the date caramel over the cooled cheesecake before serving. Enjoy this versatile treat for breakfast, lunch, or dinner!