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

Experience a light yet indulgent cheesecake that combines the creamy tang of Greek yogurt and reduced fat cream cheese with the aromatic essence of vanilla bean. Finished with a luscious homemade date caramel drizzle and a delicate almond flour crust, this dessert-turned-meal provides a satisfying balance of protein and flavor without overpowering calories.

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NUTRITION

541kcal
Protein
33.7g
Fat
25.2g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (130g)

2 oz Reduced Fat Cream Cheese (56g)

1 large Egg

1 large Egg White

1 teaspoon Vanilla Bean (or extract)

1/4 cup Almond Flour (28g)

2 Medjool Dates

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform or pie dish by lightly greasing it.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener of your choice (optional) and press the mixture evenly into the base of the prepared dish to form a thin crust.

  • 3

    In a blender or food processor, blend the Medjool dates with the lemon juice until smooth to create the date caramel drizzle. Set aside.

  • 4

    In a mixing bowl, whisk together the nonfat Greek yogurt, reduced fat cream cheese, egg, egg white, and vanilla bean until the mixture is smooth and well incorporated.

  • 5

    Pour the cheesecake batter over the almond flour crust, smoothing the top with a spatula.

  • 6

    Bake the cheesecake in the preheated oven for about 20-25 minutes or until the center is set but still slightly jiggly.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Drizzle the prepared date caramel over the cheesecake just before serving for a touch of natural sweetness.

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

Experience a light yet indulgent cheesecake that combines the creamy tang of Greek yogurt and reduced fat cream cheese with the aromatic essence of vanilla bean. Finished with a luscious homemade date caramel drizzle and a delicate almond flour crust, this dessert-turned-meal provides a satisfying balance of protein and flavor without overpowering calories.

NUTRITION

541kcal
Protein
33.7g
Fat
25.2g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Nonfat Greek Yogurt (130g)

2 oz Reduced Fat Cream Cheese (56g)

1 large Egg

1 large Egg White

1 teaspoon Vanilla Bean (or extract)

1/4 cup Almond Flour (28g)

2 Medjool Dates

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F and prepare a small springform or pie dish by lightly greasing it.

  • 2

    In a small bowl, combine the almond flour with a pinch of sweetener of your choice (optional) and press the mixture evenly into the base of the prepared dish to form a thin crust.

  • 3

    In a blender or food processor, blend the Medjool dates with the lemon juice until smooth to create the date caramel drizzle. Set aside.

  • 4

    In a mixing bowl, whisk together the nonfat Greek yogurt, reduced fat cream cheese, egg, egg white, and vanilla bean until the mixture is smooth and well incorporated.

  • 5

    Pour the cheesecake batter over the almond flour crust, smoothing the top with a spatula.

  • 6

    Bake the cheesecake in the preheated oven for about 20-25 minutes or until the center is set but still slightly jiggly.

  • 7

    Allow the cheesecake to cool at room temperature, then refrigerate for at least 2 hours to fully set.

  • 8

    Drizzle the prepared date caramel over the cheesecake just before serving for a touch of natural sweetness.