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 that brilliantly marries the tangy richness of nonfat Greek yogurt and low‐fat cream cheese with the aromatic hint of vanilla bean. Nestled on a delicate almond flour crust and finished with a naturally sweet date caramel drizzle, this cheesecake offers a balanced blend of indulgence and nourishment perfect for a satisfying meal any time of day.

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NUTRITION

493kcal
Protein
32.4g
Fat
24g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

30g Almond Flour

5g Coconut Oil

24g Medjool Date

1 Vanilla Bean (seeds scraped)

1 tsp Lemon Juice

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PREPARATION

  • 1

    In a small bowl, combine almond flour and melted coconut oil. Press the mixture into the bottom of a small, lined baking dish to form an even crust.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low‐fat cream cheese, and scraped seeds from the vanilla bean until the mixture is smooth and well combined.

  • 3

    Pour the creamy mixture over the prepared almond crust, smoothing the top with a spatula.

  • 4

    For the date caramel, blend the Medjool date with lemon juice and a splash of warm water until a smooth, drizzle-worthy sauce forms.

  • 5

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to allow it to set.

  • 6

    Before serving, drizzle the date caramel over the cheesecake. Enjoy your nutritious and indulgent dessert-meets-meal experience!

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 that brilliantly marries the tangy richness of nonfat Greek yogurt and low‐fat cream cheese with the aromatic hint of vanilla bean. Nestled on a delicate almond flour crust and finished with a naturally sweet date caramel drizzle, this cheesecake offers a balanced blend of indulgence and nourishment perfect for a satisfying meal any time of day.

NUTRITION

493kcal
Protein
32.4g
Fat
24g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

60g Low-Fat Cream Cheese

30g Almond Flour

5g Coconut Oil

24g Medjool Date

1 Vanilla Bean (seeds scraped)

1 tsp Lemon Juice

PREPARATION

  • 1

    In a small bowl, combine almond flour and melted coconut oil. Press the mixture into the bottom of a small, lined baking dish to form an even crust.

  • 2

    In a blender or food processor, blend the nonfat Greek yogurt, low‐fat cream cheese, and scraped seeds from the vanilla bean until the mixture is smooth and well combined.

  • 3

    Pour the creamy mixture over the prepared almond crust, smoothing the top with a spatula.

  • 4

    For the date caramel, blend the Medjool date with lemon juice and a splash of warm water until a smooth, drizzle-worthy sauce forms.

  • 5

    Chill the assembled cheesecake in the refrigerator for at least 2 hours to allow it to set.

  • 6

    Before serving, drizzle the date caramel over the cheesecake. Enjoy your nutritious and indulgent dessert-meets-meal experience!