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: 250g Nonfat Greek Yogurt; 75g Fat-Free Cream Cheese; 1 large Egg White; 1 tsp Vanilla Bean Extract; 1 Medjool Date; 0.5 tbsp Almond Butter; 1 tsp Water

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

Enjoy a light, protein-packed twist on classic cheesecake. This creamy Greek yogurt cheesecake blends tangy, smooth nonfat Greek yogurt with a hint of vanilla and a touch of almond butter for richness, all topped with a naturally sweet, luscious date caramel drizzle. It's a refreshing dessert-like meal that can double as breakfast, lunch, or dinner—a perfect balance of indulgence and nutritious fuel.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.9g

Fat

4.9g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt

75g Fat-Free Cream Cheese

1 large Egg White

1 tsp Vanilla Bean Extract

1 Medjool Date

0.5 tbsp Almond Butter

1 tsp Water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a blender, combine the Medjool date, water, and vanilla bean extract. Blend until smooth to create the date caramel drizzle.
2
In a medium mixing bowl, whisk together the nonfat Greek yogurt, fat-free cream cheese, and egg white until the mixture is silky and fully combined.
3
Gently stir in the almond butter to add a subtle richness, ensuring it is thoroughly mixed into the cheesecake base.
4
Spoon the cheesecake mixture into serving dishes and drizzle the date caramel evenly on top. For best texture and flavor, chill in the refrigerator for at least 1 hour before serving.