Baked Vanilla Salted Caramel Swirl Cheesecake

Anna Van Dyken - Feed Me Healthy
Something naughty that's actually healthy!
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Course Desserts
Adjust Serving 10
P-Points 3


  • 750 gms Reduced fat Ricotta cheese From the deli not the tub
  • 130 gms Chobani 0.5% yoghurt or Aldi high protein yoghurt
  • 1 Tbls Pure maple syrup
  • 1-2 whole vanilla beans split in half and seeds scraped
  • 5 eggs
  • 40 gms plain flour
  • 180 gms Medjool Dates pitted
  • 2 x 1/4 cups hot water
  • 2 tsp Salt flakes I use pink Himalayan


Salted Caramel Component

  • In a food processor, add pitted dates, water & salt, blitz until smooth, set aside. 
  • Wash out processor.


  • Add all other ingredients minus flour, blitz until smooth,
  • Add flour and pulse until combined.
  • Pour mixture into a lined 24cm springform pan and smooth batter
  • Dollop spoonfuls of the salted caramel mix over the top and then swirl a knife through the cheesecake mix to combine the two.
  • Bake in a 160 fan forced oven or 180 normal oven for 50mins or until just set and golden.


Serves 10
3 Weight Watchers Smart Points Per Slice
Serve with light cream, low fat ice cream or yoghurt (optional) for extra smart points.
Adapted from a CSIRO recipe
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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