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 light yet indulgent no-bake cheesecake that harmonizes creamy nonfat Greek yogurt with a subtle hint of vanilla bean. Enhanced by a crunchy almond-date crust and finished with a luscious date caramel drizzle, this recipe strikes a perfect balance between decadence and nutrition for a satisfying meal any time of day.

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NUTRITION

474kcal
Protein
35.1g
Fat
9.5g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

80g Fat-Free Cream Cheese

1 large Egg White

0.25 tsp Vanilla Bean Extract

40g Pitted Medjool Dates (for crust)

20g Almond Flour

1 Date (20g) for Caramel Drizzle

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PREPARATION

  • 1

    Prepare the crust by combining 20g almond flour and 40g pitted Medjool dates in a food processor until a sticky, cohesive mixture forms.

  • 2

    Press the crust mixture evenly into the base of a small springform or pie dish.

  • 3

    In a separate bowl, whisk together 200g nonfat Greek yogurt, 80g fat-free cream cheese, 1 egg white, and 0.25 tsp vanilla bean extract until smooth and well incorporated.

  • 4

    Pour the filling over the pressed crust and smooth the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 3 hours or until fully set.

  • 6

    Just before serving, drizzle the top with date caramel by lightly processing 1 additional date to a smooth consistency and warming it slightly for easier drizzling.

  • 7

    Slice and serve chilled, enjoying a dessert that meets your nutritional goals.

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 light yet indulgent no-bake cheesecake that harmonizes creamy nonfat Greek yogurt with a subtle hint of vanilla bean. Enhanced by a crunchy almond-date crust and finished with a luscious date caramel drizzle, this recipe strikes a perfect balance between decadence and nutrition for a satisfying meal any time of day.

NUTRITION

474kcal
Protein
35.1g
Fat
9.5g
Carbs
68.7g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

80g Fat-Free Cream Cheese

1 large Egg White

0.25 tsp Vanilla Bean Extract

40g Pitted Medjool Dates (for crust)

20g Almond Flour

1 Date (20g) for Caramel Drizzle

PREPARATION

  • 1

    Prepare the crust by combining 20g almond flour and 40g pitted Medjool dates in a food processor until a sticky, cohesive mixture forms.

  • 2

    Press the crust mixture evenly into the base of a small springform or pie dish.

  • 3

    In a separate bowl, whisk together 200g nonfat Greek yogurt, 80g fat-free cream cheese, 1 egg white, and 0.25 tsp vanilla bean extract until smooth and well incorporated.

  • 4

    Pour the filling over the pressed crust and smooth the top with a spatula.

  • 5

    Refrigerate the cheesecake for at least 3 hours or until fully set.

  • 6

    Just before serving, drizzle the top with date caramel by lightly processing 1 additional date to a smooth consistency and warming it slightly for easier drizzling.

  • 7

    Slice and serve chilled, enjoying a dessert that meets your nutritional goals.