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 creamy, protein-packed cheesecake featuring nonfat Greek yogurt and a hint of vanilla bean nestled on a nutty almond flour crust. Finished with a luscious date caramel drizzle, this versatile dish is perfect for any meal, delivering a delightful mix of tangy and sweet flavors with a smooth, custard-like texture.

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NUTRITION

525kcal
Protein
41.0g
Fat
14.3g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 pitted Medjool Dates for crust (28g)

1.5 cups Nonfat Greek Yogurt (340g)

1 large Egg White (33g)

1 tsp Vanilla Bean Extract (5g)

2 pitted Medjool Dates for drizzle (28g)

Splash of Water & Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly set crust, though this recipe can also be enjoyed as a no-bake cheesecake.

  • 2

    For the crust, combine almond flour and 2 pitted dates in a food processor. Blend until the mixture comes together and forms a sticky, crumbly dough.

  • 3

    Press the crust mixture evenly into the bottom of a small springform pan or individual serving dishes. If baking, place the crust in the oven for 5-7 minutes to lightly toast; otherwise, refrigerate while preparing the filling.

  • 4

    In a bowl, whisk together nonfat Greek yogurt, egg white, and vanilla bean extract until smooth and creamy. Taste and adjust sweetness if needed with a natural sweetener of your choice.

  • 5

    Pour the yogurt mixture over the prepared crust, spreading it out evenly.

  • 6

    For the date caramel drizzle, blend the additional 2 pitted dates with a splash of water and a squeeze of lemon juice until you get a smooth, pourable sauce.

  • 7

    Drizzle the date caramel sauce over the cheesecake. For a firmer texture, chill the assembled cheesecake in the refrigerator for at least 2 hours before serving.

  • 8

    Serve chilled and enjoy this protein-packed, tangy-sweet cheesecake as a versatile treat for breakfast, lunch, or dinner.

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 creamy, protein-packed cheesecake featuring nonfat Greek yogurt and a hint of vanilla bean nestled on a nutty almond flour crust. Finished with a luscious date caramel drizzle, this versatile dish is perfect for any meal, delivering a delightful mix of tangy and sweet flavors with a smooth, custard-like texture.

NUTRITION

525kcal
Protein
41.0g
Fat
14.3g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 pitted Medjool Dates for crust (28g)

1.5 cups Nonfat Greek Yogurt (340g)

1 large Egg White (33g)

1 tsp Vanilla Bean Extract (5g)

2 pitted Medjool Dates for drizzle (28g)

Splash of Water & Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) if you prefer a slightly set crust, though this recipe can also be enjoyed as a no-bake cheesecake.

  • 2

    For the crust, combine almond flour and 2 pitted dates in a food processor. Blend until the mixture comes together and forms a sticky, crumbly dough.

  • 3

    Press the crust mixture evenly into the bottom of a small springform pan or individual serving dishes. If baking, place the crust in the oven for 5-7 minutes to lightly toast; otherwise, refrigerate while preparing the filling.

  • 4

    In a bowl, whisk together nonfat Greek yogurt, egg white, and vanilla bean extract until smooth and creamy. Taste and adjust sweetness if needed with a natural sweetener of your choice.

  • 5

    Pour the yogurt mixture over the prepared crust, spreading it out evenly.

  • 6

    For the date caramel drizzle, blend the additional 2 pitted dates with a splash of water and a squeeze of lemon juice until you get a smooth, pourable sauce.

  • 7

    Drizzle the date caramel sauce over the cheesecake. For a firmer texture, chill the assembled cheesecake in the refrigerator for at least 2 hours before serving.

  • 8

    Serve chilled and enjoy this protein-packed, tangy-sweet cheesecake as a versatile treat for breakfast, lunch, or dinner.