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 luscious, no-bake cheesecake that marries the tang of Greek yogurt with the sweet, aromatic hint of vanilla bean. Topped with a rich, naturally sweet date caramel drizzle and set on a light almond flour crust, this treat offers a delightful balance of creamy texture and satisfying bite — perfect as a dessert or a wholesome meal option.

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NUTRITION

475kcal
Protein
36.9g
Fat
16.2g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt (170g)

2 oz Light Cream Cheese (56g)

15g Vanilla Whey Protein Powder

2 tbsp Almond Flour (16g)

1 tsp Coconut Oil (4.5g)

2 Medjool Dates, pitted (48g)

1 tsp Vanilla Bean Paste (5g)

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PREPARATION

  • 1

    Start by preparing the date caramel drizzle: Pit the Medjool dates and soak them in warm water for 10 minutes to soften. Then blend the dates with a small amount of the soaking water until smooth. Set aside.

  • 2

    For the crust, combine the almond flour and melted coconut oil in a small bowl. Press this mixture firmly into the base of a small, lined springform pan or a serving dish to create an even layer.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, light cream cheese, vanilla whey protein powder, and vanilla bean paste. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Drizzle the date caramel evenly over the top of the cheesecake. For added effect, you can gently swirl it into the filling with a knife.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours to set before serving. Enjoy this protein-packed, flavorful cheesecake as a satisfying meal or dessert.

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 luscious, no-bake cheesecake that marries the tang of Greek yogurt with the sweet, aromatic hint of vanilla bean. Topped with a rich, naturally sweet date caramel drizzle and set on a light almond flour crust, this treat offers a delightful balance of creamy texture and satisfying bite — perfect as a dessert or a wholesome meal option.

NUTRITION

475kcal
Protein
36.9g
Fat
16.2g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

6 oz Nonfat Greek Yogurt (170g)

2 oz Light Cream Cheese (56g)

15g Vanilla Whey Protein Powder

2 tbsp Almond Flour (16g)

1 tsp Coconut Oil (4.5g)

2 Medjool Dates, pitted (48g)

1 tsp Vanilla Bean Paste (5g)

PREPARATION

  • 1

    Start by preparing the date caramel drizzle: Pit the Medjool dates and soak them in warm water for 10 minutes to soften. Then blend the dates with a small amount of the soaking water until smooth. Set aside.

  • 2

    For the crust, combine the almond flour and melted coconut oil in a small bowl. Press this mixture firmly into the base of a small, lined springform pan or a serving dish to create an even layer.

  • 3

    In a blender or food processor, combine the nonfat Greek yogurt, light cream cheese, vanilla whey protein powder, and vanilla bean paste. Blend until the mixture is completely smooth and creamy.

  • 4

    Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.

  • 5

    Drizzle the date caramel evenly over the top of the cheesecake. For added effect, you can gently swirl it into the filling with a knife.

  • 6

    Chill the cheesecake in the refrigerator for at least 2 hours to set before serving. Enjoy this protein-packed, flavorful cheesecake as a satisfying meal or dessert.