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 luscious, high-protein no-bake cheesecake that harmonizes velvety Greek yogurt with the bright warmth of vanilla bean, crowned with a naturally-sweet date caramel drizzle. This treat offers a satisfying balance of creaminess and a light crunch from an almond-flour crust, making it a versatile option for any meal of the day.

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NUTRITION

406kcal
Protein
36.6g
Fat
14g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g)

1 teaspoon Vanilla Bean Paste (5g)

2 Medjool Dates (48g total)

1 tablespoon Lemon Juice (15g)

2 tablespoons Water (30g)

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PREPARATION

  • 1

    In a small bowl, combine the almond flour with a light press to form an even layer at the base of a small, springform or ramekin dish.

  • 2

    In a blender or food processor, blend the two Medjool dates with lemon juice and water until a smooth, thick date caramel forms.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla bean paste until the mixture is smooth and uniform.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the surface with a spatula.

  • 5

    Drizzle the prepared date caramel over the top, creating a decorative pattern.

  • 6

    Refrigerate the cheesecake for at least 3 hours or until set. For best flavor and texture, allow it to chill overnight.

  • 7

    When ready to serve, slice and enjoy this creamy, protein-packed treat.

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 luscious, high-protein no-bake cheesecake that harmonizes velvety Greek yogurt with the bright warmth of vanilla bean, crowned with a naturally-sweet date caramel drizzle. This treat offers a satisfying balance of creaminess and a light crunch from an almond-flour crust, making it a versatile option for any meal of the day.

NUTRITION

406kcal
Protein
36.6g
Fat
14g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 cup Nonfat Greek Yogurt (245g)

2 large Egg Whites (66g)

1 teaspoon Vanilla Bean Paste (5g)

2 Medjool Dates (48g total)

1 tablespoon Lemon Juice (15g)

2 tablespoons Water (30g)

PREPARATION

  • 1

    In a small bowl, combine the almond flour with a light press to form an even layer at the base of a small, springform or ramekin dish.

  • 2

    In a blender or food processor, blend the two Medjool dates with lemon juice and water until a smooth, thick date caramel forms.

  • 3

    In a separate bowl, whisk together the nonfat Greek yogurt, egg whites, and vanilla bean paste until the mixture is smooth and uniform.

  • 4

    Pour the cheesecake mixture over the almond flour crust, smoothing the surface with a spatula.

  • 5

    Drizzle the prepared date caramel over the top, creating a decorative pattern.

  • 6

    Refrigerate the cheesecake for at least 3 hours or until set. For best flavor and texture, allow it to chill overnight.

  • 7

    When ready to serve, slice and enjoy this creamy, protein-packed treat.