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: 1.5 cups Non-Fat Greek Yogurt, Plain; 2 oz Light Cream Cheese; 15 grams Almond Flour; 2 Medjool Dates; 1 teaspoon Vanilla Bean Paste; Pinch of Salt

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 this creamy, no-bake cheesecake that blends tangy Greek yogurt with a touch of light cream cheese and fragrant vanilla bean, all perched on a delicate almond flour crust. The dessert is elevated with a luscious date caramel drizzle, providing a satisfying balance of sweet and nutty notes that make it perfect for any meal.

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NUTRITION

Protein

44g

Fat

15g

Carbs

48g

SERVINGS

1 serving

INGREDIENTS

1.5 cups Non-Fat Greek Yogurt, Plain

2 oz Light Cream Cheese

15 grams Almond Flour

2 Medjool Dates

1 teaspoon Vanilla Bean Paste

Pinch of Salt

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PREPARATION

1
In a small bowl, combine the almond flour with a pinch of salt. Press this mixture into the base of serving dishes or a small springform pan to form a thin crust.
2
In a separate mixing bowl, blend the non-fat Greek yogurt with light cream cheese and vanilla bean paste until the mixture is smooth and creamy.
3
Pour or spoon the yogurt mixture over the almond flour crust, smoothing out the top with a spatula.
4
For the date caramel drizzle, blend the Medjool dates with a tablespoon of warm water until the mixture is smooth and pourable. Adjust the water as needed to achieve a drizzle-like consistency.
5
Drizzle the date caramel over the cheesecake and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up before serving.