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: 170g Nonfat Greek Yogurt; 2 oz Reduced Fat Cream Cheese; 30g Vanilla Whey Protein Isolate; 1/2 tsp Vanilla Bean Paste; 2 pitted Medjool Dates; 2 tbsp Warm 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

A light yet satisfying cheesecake-inspired dish that combines the tangy creaminess of Greek yogurt and reduced fat cream cheese with a boost of vanilla whey protein. Topped with a luscious, naturally sweet date caramel drizzle, this recipe offers a balanced mix of creamy textures and rich, fruity notes perfect for a versatile mealtime treat.

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NUTRITION

Protein

47g

Fat

11.5g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

170g Nonfat Greek Yogurt

2 oz Reduced Fat Cream Cheese

30g Vanilla Whey Protein Isolate

1/2 tsp Vanilla Bean Paste

2 pitted Medjool Dates

2 tbsp Warm Water

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PREPARATION

1
In a medium bowl, combine the Greek yogurt, reduced fat cream cheese, vanilla whey protein isolate, and vanilla bean paste. Mix thoroughly until smooth and well blended.
2
For the date caramel drizzle, add the pitted Medjool dates and warm water to a blender. Blend until a smooth, thick sauce forms.
3
Spoon the creamy cheesecake mixture into serving bowls or glasses, smoothing the surface with the back of a spoon.
4
Drizzle the date caramel sauce evenly over the top of the cheesecake mixture.
5
Serve immediately and enjoy as a refreshing breakfast, lunch, or light dinner option.