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

Enjoy a lighter twist on classic cheesecake, featuring a creamy blend of nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla. The delicate crust made from almond flour sets the stage for a dessert that balances tangy smoothness with a naturally sweet date caramel drizzle. Each bite delivers a satisfying texture and a subtle blend of flavors, making it a versatile treat for breakfast, lunch, or dinner.

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NUTRITION

488kcal
Protein
37.1g
Fat
23g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek Yogurt (245g)

2 ounces low-fat Cream Cheese (56g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract

1/4 cup Almond Flour (28g)

1 Medjool Date (20g)

1 teaspoon Water

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 325°F. Line a small, round cheesecake pan or ramekin with parchment paper.

  • 2

    Prepare the almond flour crust by placing 1/4 cup almond flour into a bowl. Press the almond flour evenly into the base of the pan to create a thin layer. Bake the crust for about 8 minutes until lightly toasted. Remove from the oven and let cool slightly.

  • 3

    In a medium bowl, combine 1 cup nonfat Greek yogurt, 2 ounces low-fat cream cheese, 1 egg white, and 1 teaspoon vanilla extract. Whisk the mixture until smooth and well incorporated.

  • 4

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

  • 5

    Return the pan to the oven and bake for 12 minutes, or until the edges begin to set. The center should remain slightly jiggly for a creamy texture.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle by blending 1 Medjool date, 1 teaspoon water, and 1 teaspoon lemon juice in a small blender until smooth.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 8

    Before serving, drizzle the date caramel evenly over the cheesecake. Enjoy this creamy, protein-packed treat at breakfast, lunch, or dinner!

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

Enjoy a lighter twist on classic cheesecake, featuring a creamy blend of nonfat Greek yogurt, low‐fat cream cheese, and a hint of vanilla. The delicate crust made from almond flour sets the stage for a dessert that balances tangy smoothness with a naturally sweet date caramel drizzle. Each bite delivers a satisfying texture and a subtle blend of flavors, making it a versatile treat for breakfast, lunch, or dinner.

NUTRITION

488kcal
Protein
37.1g
Fat
23g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek Yogurt (245g)

2 ounces low-fat Cream Cheese (56g)

1 large Egg White (33g)

1 teaspoon Vanilla Extract

1/4 cup Almond Flour (28g)

1 Medjool Date (20g)

1 teaspoon Water

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 325°F. Line a small, round cheesecake pan or ramekin with parchment paper.

  • 2

    Prepare the almond flour crust by placing 1/4 cup almond flour into a bowl. Press the almond flour evenly into the base of the pan to create a thin layer. Bake the crust for about 8 minutes until lightly toasted. Remove from the oven and let cool slightly.

  • 3

    In a medium bowl, combine 1 cup nonfat Greek yogurt, 2 ounces low-fat cream cheese, 1 egg white, and 1 teaspoon vanilla extract. Whisk the mixture until smooth and well incorporated.

  • 4

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

  • 5

    Return the pan to the oven and bake for 12 minutes, or until the edges begin to set. The center should remain slightly jiggly for a creamy texture.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle by blending 1 Medjool date, 1 teaspoon water, and 1 teaspoon lemon juice in a small blender until smooth.

  • 7

    Remove the cheesecake from the oven and allow it to cool to room temperature, then chill in the refrigerator for at least 2 hours to firm up.

  • 8

    Before serving, drizzle the date caramel evenly over the cheesecake. Enjoy this creamy, protein-packed treat at breakfast, lunch, or dinner!