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 refreshingly light yet decadent twist on classic cheesecake. A silky blend of nonfat Greek yogurt and low-fat cream cheese, infused with a hint of vanilla and lemon, sits atop an almond flour base, all crowned by a naturally sweet date caramel drizzle. This versatile dish fits perfectly into any meal of the day, offering a balanced mix of tangy, creamy, and nutty flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
41.7g
Fat
19.2g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt, Plain

80g Low-Fat Cream Cheese

1 large Egg White

20g Almond Flour

40g Pitted Dates

1 tsp Vanilla Extract

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform or ramekin pan.

  • 2

    For the crust, evenly distribute the almond flour at the bottom of the pan. Press it down firmly to create a thin, even layer.

  • 3

    Bake the almond flour crust in the preheated oven for about 8-10 minutes until it just begins to turn light golden. Remove from the oven and let cool slightly.

  • 4

    In a blender or food processor, combine the pitted dates with a small splash of water or additional lemon juice if needed. Blend until a smooth caramel-like sauce forms, then set aside.

  • 5

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon juice until the mixture is completely smooth and homogeneous.

  • 6

    Pour the cheesecake mixture over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 7

    Bake in the oven for 18-20 minutes, or until the edges are set and the center has a slight wobble.

  • 8

    Remove the cheesecake from the oven and allow it to cool to room temperature. Then chill in the refrigerator for at least 2 hours to fully set.

  • 9

    Before serving, drizzle the prepared date caramel sauce over the cheesecake. Enjoy a refreshing slice that's both indulgent and well-balanced.

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 refreshingly light yet decadent twist on classic cheesecake. A silky blend of nonfat Greek yogurt and low-fat cream cheese, infused with a hint of vanilla and lemon, sits atop an almond flour base, all crowned by a naturally sweet date caramel drizzle. This versatile dish fits perfectly into any meal of the day, offering a balanced mix of tangy, creamy, and nutty flavors.

NUTRITION

552kcal
Protein
41.7g
Fat
19.2g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

250g Nonfat Greek Yogurt, Plain

80g Low-Fat Cream Cheese

1 large Egg White

20g Almond Flour

40g Pitted Dates

1 tsp Vanilla Extract

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small springform or ramekin pan.

  • 2

    For the crust, evenly distribute the almond flour at the bottom of the pan. Press it down firmly to create a thin, even layer.

  • 3

    Bake the almond flour crust in the preheated oven for about 8-10 minutes until it just begins to turn light golden. Remove from the oven and let cool slightly.

  • 4

    In a blender or food processor, combine the pitted dates with a small splash of water or additional lemon juice if needed. Blend until a smooth caramel-like sauce forms, then set aside.

  • 5

    In a medium bowl, whisk together the nonfat Greek yogurt, low-fat cream cheese, egg white, vanilla extract, and lemon juice until the mixture is completely smooth and homogeneous.

  • 6

    Pour the cheesecake mixture over the pre-baked almond flour crust, smoothing the top with a spatula.

  • 7

    Bake in the oven for 18-20 minutes, or until the edges are set and the center has a slight wobble.

  • 8

    Remove the cheesecake from the oven and allow it to cool to room temperature. Then chill in the refrigerator for at least 2 hours to fully set.

  • 9

    Before serving, drizzle the prepared date caramel sauce over the cheesecake. Enjoy a refreshing slice that's both indulgent and well-balanced.