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 alternative that delights with the fresh tang of Greek yogurt and the rich flavor of vanilla bean, all topped with a naturally sweet and indulgent date caramel drizzle. Perfect as a satisfying meal any time of day, this recipe offers a harmonious balance of protein and sweetness while maintaining a refreshing, dessert-like appeal.

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NUTRITION

375kcal
Protein
33.1g
Fat
13.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Reduced-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 tsp Vanilla Bean Extract (4.2g)

1 large Medjool Date (24g)

1 tbsp Warm Water

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PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the Medjool date and warm water. Blend until a smooth, thick sauce forms to use as your date caramel drizzle.

  • 3

    In a mixing bowl, whisk together the Nonfat Greek Yogurt, reduced-fat cream cheese, egg white, and vanilla bean extract until the mixture is completely smooth and uniform.

  • 4

    Pour the cheesecake mixture into the prepared dish. For a firmer texture, gently tap the dish on the countertop to remove any air bubbles.

  • 5

    Bake in the preheated oven for about 18-20 minutes or until the edges set while the center remains slightly jiggly.

  • 6

    Remove from oven and allow to cool completely. Chill in the refrigerator for at least 2 hours before serving.

  • 7

    Drizzle the prepared date caramel sauce over the chilled cheesecake slices just before serving and enjoy.

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 alternative that delights with the fresh tang of Greek yogurt and the rich flavor of vanilla bean, all topped with a naturally sweet and indulgent date caramel drizzle. Perfect as a satisfying meal any time of day, this recipe offers a harmonious balance of protein and sweetness while maintaining a refreshing, dessert-like appeal.

NUTRITION

375kcal
Protein
33.1g
Fat
13.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

2 oz Reduced-Fat Cream Cheese (56g)

1 large Egg White (33g)

1 tsp Vanilla Bean Extract (4.2g)

1 large Medjool Date (24g)

1 tbsp Warm Water

PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the Medjool date and warm water. Blend until a smooth, thick sauce forms to use as your date caramel drizzle.

  • 3

    In a mixing bowl, whisk together the Nonfat Greek Yogurt, reduced-fat cream cheese, egg white, and vanilla bean extract until the mixture is completely smooth and uniform.

  • 4

    Pour the cheesecake mixture into the prepared dish. For a firmer texture, gently tap the dish on the countertop to remove any air bubbles.

  • 5

    Bake in the preheated oven for about 18-20 minutes or until the edges set while the center remains slightly jiggly.

  • 6

    Remove from oven and allow to cool completely. Chill in the refrigerator for at least 2 hours before serving.

  • 7

    Drizzle the prepared date caramel sauce over the chilled cheesecake slices just before serving and enjoy.