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 ounces Neufchatel Cheese; 1/2 scoop Vanilla Whey Protein Powder; 2 tablespoons Almond Flour; 1 tablespoon pureed Medjool Dates; 1 teaspoon Vanilla Extract

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

A velvety, protein-packed cheesecake that strikes the perfect balance between creamy tanginess and a delicate vanilla note. A light almond flour base lends a subtle crunch, while a rich date caramel drizzle crowns the dessert for a naturally sweet finish, making it an ideal treat for any meal of the day.

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NUTRITION

Protein

39.2g

Fat

11.5g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt

2 ounces Neufchatel Cheese

1/2 scoop Vanilla Whey Protein Powder

2 tablespoons Almond Flour

1 tablespoon pureed Medjool Dates

1 teaspoon Vanilla Extract

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PREPARATION

1
In a medium bowl, combine the Greek yogurt, Neufchatel cheese, vanilla extract, and vanilla whey protein powder. Mix until smooth and uniform.
2
Fold in the almond flour gently until just incorporated to give the mixture a slight thickening effect that simulates a cheesecake texture.
3
For the date caramel drizzle, blend the Medjool dates with a tiny splash of warm water until a smooth, pourable sauce forms.
4
Spoon the cheesecake mixture into serving dishes or a small springform pan, smoothing the surface with the back of a spoon.
5
Drizzle the date caramel evenly over the top of the cheesecake mixture.
6
Chill in the refrigerator for at least 2 hours to allow the flavors to meld and the texture to firm up before serving.