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 creamy, indulgent yet healthful cheesecake that balances tangy Greek yogurt and a hint of vanilla bean, paired with a rich date caramel drizzle over a subtly crunchy almond flour crust. Perfect for a satisfying start to your day or as a wholesome treat any time.

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NUTRITION

554kcal
Protein
39.6g
Fat
20.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Egg White

1/4 cup Almond Flour

2 Medjool Dates

1/2 tsp Vanilla Bean Extract

1/2 tsp Cinnamon

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PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or simply set aside if serving cold.

  • 2

    In a small bowl, combine almond flour with a pinch of cinnamon. Press this mixture into the bottom of a small springform pan or ramekin to form an even, thin crust.

  • 3

    In a blender, combine Nonfat Greek Yogurt, Low-Fat Cream Cheese, egg white, vanilla bean extract, and a dash of cinnamon. Blend until smooth and creamy.

  • 4

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

  • 5

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water until a smooth paste forms. Adjust water to achieve a drizzle consistency.

  • 6

    Drizzle the date caramel evenly over the cheesecake layer.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to set. If you prefer a warm touch, lightly bake the crust for 8-10 minutes before adding the filling.

  • 8

    Slice and serve chilled. Enjoy the creamy, tangy cheesecake paired with the natural sweetness of the date caramel!

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 creamy, indulgent yet healthful cheesecake that balances tangy Greek yogurt and a hint of vanilla bean, paired with a rich date caramel drizzle over a subtly crunchy almond flour crust. Perfect for a satisfying start to your day or as a wholesome treat any time.

NUTRITION

554kcal
Protein
39.6g
Fat
20.1g
Carbs
53.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 Egg White

1/4 cup Almond Flour

2 Medjool Dates

1/2 tsp Vanilla Bean Extract

1/2 tsp Cinnamon

PREPARATION

  • 1

    Preheat your oven to 350°F if you prefer a slightly baked crust, or simply set aside if serving cold.

  • 2

    In a small bowl, combine almond flour with a pinch of cinnamon. Press this mixture into the bottom of a small springform pan or ramekin to form an even, thin crust.

  • 3

    In a blender, combine Nonfat Greek Yogurt, Low-Fat Cream Cheese, egg white, vanilla bean extract, and a dash of cinnamon. Blend until smooth and creamy.

  • 4

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

  • 5

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water until a smooth paste forms. Adjust water to achieve a drizzle consistency.

  • 6

    Drizzle the date caramel evenly over the cheesecake layer.

  • 7

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to set. If you prefer a warm touch, lightly bake the crust for 8-10 minutes before adding the filling.

  • 8

    Slice and serve chilled. Enjoy the creamy, tangy cheesecake paired with the natural sweetness of the date caramel!