Greek Yogurt Vanilla 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 Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Cheesecake with Date Caramel Drizzle

Enjoy a delightful twist on classic cheesecake featuring a creamy blend of nonfat Greek yogurt and low-fat cream cheese, accentuated with a burst of vanilla. A tender almond flour crust complements the smooth filling, while a naturally sweet date caramel drizzle adds warmth and depth, making each bite a balanced and satisfying treat.

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NUTRITION

444kcal
Protein
33.2g
Fat
20.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

57g Low-Fat Cream Cheese

1 large Egg White

28g Almond Flour

1 medium Med Date, pitted

1 tsp Vanilla Extract

1 tbsp Water (for date caramel)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking pan or ramekin with parchment paper.

  • 2

    Prepare the almond flour crust by mixing the almond flour with a dash of vanilla extract and a few drops of water until it holds together. Press this mixture evenly into the bottom of your prepared pan.

  • 3

    In a separate bowl, blend the Nonfat Greek Yogurt, Low-Fat Cream Cheese, egg white, and vanilla extract until completely smooth and creamy.

  • 4

    Pour the filling over the prepped almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the preheated oven and bake for approximately 15 minutes, or until the edges are set and a slight jiggle remains in the center.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle. In a small blender, blend the pitted date with water until a smooth, thick sauce forms.

  • 7

    Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. Drizzle the date caramel evenly over the cooled cheesecake before serving.

Greek Yogurt Vanilla 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 Cheesecake with Date Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Vanilla Cheesecake with Date Caramel Drizzle

Enjoy a delightful twist on classic cheesecake featuring a creamy blend of nonfat Greek yogurt and low-fat cream cheese, accentuated with a burst of vanilla. A tender almond flour crust complements the smooth filling, while a naturally sweet date caramel drizzle adds warmth and depth, making each bite a balanced and satisfying treat.

NUTRITION

444kcal
Protein
33.2g
Fat
20.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

57g Low-Fat Cream Cheese

1 large Egg White

28g Almond Flour

1 medium Med Date, pitted

1 tsp Vanilla Extract

1 tbsp Water (for date caramel)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a small baking pan or ramekin with parchment paper.

  • 2

    Prepare the almond flour crust by mixing the almond flour with a dash of vanilla extract and a few drops of water until it holds together. Press this mixture evenly into the bottom of your prepared pan.

  • 3

    In a separate bowl, blend the Nonfat Greek Yogurt, Low-Fat Cream Cheese, egg white, and vanilla extract until completely smooth and creamy.

  • 4

    Pour the filling over the prepped almond flour crust, smoothing the top with a spatula.

  • 5

    Place the pan in the preheated oven and bake for approximately 15 minutes, or until the edges are set and a slight jiggle remains in the center.

  • 6

    While the cheesecake bakes, prepare the date caramel drizzle. In a small blender, blend the pitted date with water until a smooth, thick sauce forms.

  • 7

    Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. Drizzle the date caramel evenly over the cooled cheesecake before serving.