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 creamy and indulgent cheesecake that smartly blends tangy nonfat Greek yogurt with a hint of vanilla bean, a boosted protein punch from a touch of vanilla protein powder, and a crunchy almond flour crust. Finished with a rich, naturally sweet drizzle of date caramel, this dish gives you a dessert-like experience without overstepping your calorie or protein goals.

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NUTRITION

473kcal
Protein
41.1g
Fat
11.5g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

0.5 scoop Vanilla Protein Powder (approx. 15g)

1 tsp Vanilla Bean Extract

15g Almond Flour

1 Medjool Date (for crust)

1 Pitted Medjool Date (for caramel drizzle)

1 tbsp Water

1 tsp Lemon Juice

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PREPARATION

  • 1

    In a small bowl, blend the almond flour and 1 Medjool date until they form a sticky, crumbly crust mixture.

  • 2

    Press the crust mixture firmly into a small ramekin or serving dish to form a uniform base.

  • 3

    In a separate bowl, whisk together the 200g nonfat Greek yogurt, 2 oz low-fat cream cheese, 0.5 scoop of vanilla protein powder, and 1 tsp vanilla bean extract until the mixture is smooth and creamy.

  • 4

    Spoon the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, combine the pitted Medjool date, 1 tbsp water, and 1 tsp lemon juice in a blender. Blend until a smooth, pourable sauce forms.

  • 6

    Drizzle the date caramel over the cheesecake filling in a decorative pattern.

  • 7

    Refrigerate the assembled cheesecake for at least 1 hour to allow the flavors to meld and the texture to set before serving.

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 creamy and indulgent cheesecake that smartly blends tangy nonfat Greek yogurt with a hint of vanilla bean, a boosted protein punch from a touch of vanilla protein powder, and a crunchy almond flour crust. Finished with a rich, naturally sweet drizzle of date caramel, this dish gives you a dessert-like experience without overstepping your calorie or protein goals.

NUTRITION

473kcal
Protein
41.1g
Fat
11.5g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

200g Nonfat Greek Yogurt

2 oz Low-Fat Cream Cheese

0.5 scoop Vanilla Protein Powder (approx. 15g)

1 tsp Vanilla Bean Extract

15g Almond Flour

1 Medjool Date (for crust)

1 Pitted Medjool Date (for caramel drizzle)

1 tbsp Water

1 tsp Lemon Juice

PREPARATION

  • 1

    In a small bowl, blend the almond flour and 1 Medjool date until they form a sticky, crumbly crust mixture.

  • 2

    Press the crust mixture firmly into a small ramekin or serving dish to form a uniform base.

  • 3

    In a separate bowl, whisk together the 200g nonfat Greek yogurt, 2 oz low-fat cream cheese, 0.5 scoop of vanilla protein powder, and 1 tsp vanilla bean extract until the mixture is smooth and creamy.

  • 4

    Spoon the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.

  • 5

    For the date caramel drizzle, combine the pitted Medjool date, 1 tbsp water, and 1 tsp lemon juice in a blender. Blend until a smooth, pourable sauce forms.

  • 6

    Drizzle the date caramel over the cheesecake filling in a decorative pattern.

  • 7

    Refrigerate the assembled cheesecake for at least 1 hour to allow the flavors to meld and the texture to set before serving.