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: 1 cup Nonfat Greek Yogurt; 2 oz Fat-free Cream Cheese; 1/4 cup Almond Flour; 1/2 tsp Vanilla Extract; 2 Medjool Dates

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

Indulge in a light yet satisfying cheesecake that artfully blends smooth nonfat Greek yogurt with creamy fat-free cream cheese and a hint of real vanilla. The almond flour crust adds a delicate crunch, while a luscious date caramel drizzle finishes the dish with natural sweetness and depth. This reinvented classic is perfect for any meal, offering a balance of tangy richness and clean, simple ingredients.

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NUTRITION

Protein

40g

Fat

14g

Carbs

53.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 oz Fat-free Cream Cheese

1/4 cup Almond Flour

1/2 tsp Vanilla Extract

2 Medjool Dates

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PREPARATION

1
Preheat your oven to 350°F.
2
In a small bowl, mix the almond flour with a teaspoon of water (if needed) until it forms a crumbly yet cohesive mixture. Press this mixture firmly into the base of a lined or lightly greased springform pan to form the crust.
3
In a blender or food processor, combine the nonfat Greek yogurt, fat-free cream cheese, and vanilla extract. Blend until the mixture is smooth and well incorporated.
4
Pour the cheesecake filling over the prepared almond flour crust and spread evenly.
5
For the date caramel, blend the Medjool dates with a small splash of warm water until a smooth, pourable consistency is achieved.
6
Refrigerate the cheesecake for at least 2 hours to set.
7
Before serving, drizzle the date caramel evenly over the top of the cheesecake. Slice and enjoy!