Name: Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Nonfat Greek Yogurt; 2 oz Low-Fat Cream Cheese; 1 tsp Vanilla Bean Paste; 1 scoop Vanilla Whey Protein Isolate; 1 Medjool Date

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.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Bean Cheesecake with Date Caramel Drizzle

A refreshing twist on a classic cheesecake using creamy nonfat Greek yogurt and low-fat cream cheese blended with vanilla bean and whey protein for a satisfying, high-protein treat, finished with a naturally sweet and rich date caramel drizzle.

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NUTRITION

Protein

46.6g

Fat

7.1g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

1 tsp Vanilla Bean Paste

1 scoop Vanilla Whey Protein Isolate

1 Medjool Date

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Combine the nonfat Greek yogurt, low-fat cream cheese, vanilla whey protein isolate, and vanilla bean paste in a high-speed blender or food processor. Blend until the mixture is completely smooth and homogeneous.
2
Spoon the creamy mixture into a serving dish or small ramekins. Smooth the top with a spatula.
3
For the date caramel drizzle, pit the Medjool date and place it in a small blender with a tablespoon of water and a squeeze of lemon juice. Blend until it forms a smooth, pourable caramel-like sauce.
4
Drizzle the date caramel over the cheesecake mixture.
5
Refrigerate the assembled cheesecake for at least 2 hours to allow it to set before serving. Enjoy your protein-packed, delicious treat!