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 refined, light twist on classic cheesecake that features a creamy, protein-packed filling with hints of vanilla bean, set atop a delicate almond flour crust and finished with a naturally sweet date caramel drizzle. This versatile dish works beautifully as a satisfying breakfast, lunch, or dinner option.

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NUTRITION

383kcal
Protein
40.2g
Fat
11.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

150g Low-Fat Cottage Cheese

100g Nonfat Greek Yogurt

1 large Egg White (~33g)

10g Whey Protein Isolate (Vanilla Flavor)

15g Almond Flour

20g Pitted Dates

1 Vanilla Bean pod

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PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, mix the almond flour to form a thin crust. Press the almond flour evenly into the bottom of a small, oven-safe dish.

  • 2

    Bake the crust for about 8-10 minutes until it is lightly toasted. Remove from oven and let it cool.

  • 3

    In a blender or food processor, combine the low-fat cottage cheese, nonfat Greek yogurt, egg white, whey protein isolate, and the seeds scraped from the vanilla bean. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake mixture over the cooled almond flour crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, blend the pitted dates with a tablespoon of warm water until a smooth, pourable sauce forms.

  • 6

    Drizzle the date caramel over the cheesecake surface. Refrigerate the cheesecake for at least 2 hours to set before serving.

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 refined, light twist on classic cheesecake that features a creamy, protein-packed filling with hints of vanilla bean, set atop a delicate almond flour crust and finished with a naturally sweet date caramel drizzle. This versatile dish works beautifully as a satisfying breakfast, lunch, or dinner option.

NUTRITION

383kcal
Protein
40.2g
Fat
11.6g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

150g Low-Fat Cottage Cheese

100g Nonfat Greek Yogurt

1 large Egg White (~33g)

10g Whey Protein Isolate (Vanilla Flavor)

15g Almond Flour

20g Pitted Dates

1 Vanilla Bean pod

PREPARATION

  • 1

    Preheat your oven to 350°F. In a small bowl, mix the almond flour to form a thin crust. Press the almond flour evenly into the bottom of a small, oven-safe dish.

  • 2

    Bake the crust for about 8-10 minutes until it is lightly toasted. Remove from oven and let it cool.

  • 3

    In a blender or food processor, combine the low-fat cottage cheese, nonfat Greek yogurt, egg white, whey protein isolate, and the seeds scraped from the vanilla bean. Blend until completely smooth and creamy.

  • 4

    Pour the cheesecake mixture over the cooled almond flour crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, blend the pitted dates with a tablespoon of warm water until a smooth, pourable sauce forms.

  • 6

    Drizzle the date caramel over the cheesecake surface. Refrigerate the cheesecake for at least 2 hours to set before serving.