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

Enjoy a refreshing twist on a classic cheesecake with this protein-enhanced version. The creamy blend of nonfat Greek yogurt and low‐fat cream cheese is elevated with subtle vanilla bean flavor and a light almond flour base, finished with a luscious date caramel drizzle. Each bite offers a balance of tangy creaminess and natural sweetness—perfect for a satisfying, clean meal option.

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NUTRITION

404kcal
Protein
34.1g
Fat
9.5g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

1 large Egg White

1 tablespoon Almond Flour

2 Medjool Dates

1/2 teaspoon Vanilla Bean Seeds

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PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease two small ramekins or a mini cheesecake pan.

  • 2

    To create a quick almond base, sprinkle the almond flour evenly on the bottom of each ramekin and press down gently with a spoon.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk until the mixture is smooth and homogeneous.

  • 4

    Stir in the vanilla bean seeds, ensuring the vanilla flavor is well incorporated.

  • 5

    Pour the creamy mixture over the almond flour base in the ramekins, filling them nearly to the top.

  • 6

    Bake in the preheated oven for 15-18 minutes or until the center is just set. Remove from oven and let cool to room temperature.

  • 7

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water until a smooth, pourable sauce forms.

  • 8

    Drizzle the date caramel over the cooled cheesecake just before serving. Enjoy!

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

Enjoy a refreshing twist on a classic cheesecake with this protein-enhanced version. The creamy blend of nonfat Greek yogurt and low‐fat cream cheese is elevated with subtle vanilla bean flavor and a light almond flour base, finished with a luscious date caramel drizzle. Each bite offers a balance of tangy creaminess and natural sweetness—perfect for a satisfying, clean meal option.

NUTRITION

404kcal
Protein
34.1g
Fat
9.5g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 ounces Low-Fat Cream Cheese

1 large Egg White

1 tablespoon Almond Flour

2 Medjool Dates

1/2 teaspoon Vanilla Bean Seeds

PREPARATION

  • 1

    Preheat your oven to 350°F. Lightly grease two small ramekins or a mini cheesecake pan.

  • 2

    To create a quick almond base, sprinkle the almond flour evenly on the bottom of each ramekin and press down gently with a spoon.

  • 3

    In a mixing bowl, combine the nonfat Greek yogurt, low-fat cream cheese, and egg white. Whisk until the mixture is smooth and homogeneous.

  • 4

    Stir in the vanilla bean seeds, ensuring the vanilla flavor is well incorporated.

  • 5

    Pour the creamy mixture over the almond flour base in the ramekins, filling them nearly to the top.

  • 6

    Bake in the preheated oven for 15-18 minutes or until the center is just set. Remove from oven and let cool to room temperature.

  • 7

    For the date caramel drizzle, blend the Medjool dates with a splash of warm water until a smooth, pourable sauce forms.

  • 8

    Drizzle the date caramel over the cooled cheesecake just before serving. Enjoy!