*Ingredients *
– *High-protein cheesecake base 
– 1 cup plain Greek yogurt 2% – thick, strained
– 1/2 cup low-fat cottage cheese, blended smooth until no lumps
– 2 tbsp vanilla protein powder – whey or plant, unsweetened
– 1 tbsp cream cheese light or cashew cream cheese – optional for tang
– 1 tsp vanilla extract
– 1/4 tsp cinnamon – anti-inflammation
– 1-2 tsp maple syrup or raw honey – to taste
– Pinch sea salt
– *Anti-inflammation crust – bottom crumb layer seen:*
– 1/3 cup almond flour or crushed walnuts
– 2 tbsp rolled oats
– 1 tbsp extra virgin olive oil or almond butter
– 1/2 tsp cinnamon
– *Salted caramel swirl – orange swirl seen:*
– 3 Medjool dates, pitted – natural caramel
– 2 tbsp warm water
– 1 tbsp almond butter
– 1 tbsp maple syrup
– 1/4 tsp vanilla
– Pinch flaky sea salt
– *Topping – cubes and crumb on top seen:*
– 1 tbsp extra chopped dates or 1 tbsp sugar-free caramel chips – instead of caramel candies
– 1 tbsp crushed graham cracker crumbs or more almond flour + oat mix
– Flaky sea salt – like white crystals seen
*Instructions*
– *Make crust:*
– Mix almond flour, oats, oil or almond butter, cinnamon until crumbly.
– Press into bottom of clear container – like brown base layer seen.
– Chill 5 min.
– *Make cheesecake base:*
– Blend cottage cheese until completely smooth.
– In bowl whisk Greek yogurt, blended cottage cheese, protein powder, cream cheese if using, vanilla, cinnamon, maple syrup, pinch salt.
– Whisk 1-2 min until thick and fluffy like white layer seen.
– *Make date caramel – orange swirl:*
– Soak dates in hot water 5 min, drain.
– Blend dates + 2 tbsp warm water + almond butter + maple syrup + vanilla until smooth caramel.
– If too thick, add 1 tsp more water.
– *Assemble bowl – like in image:*
– Spoon cheesecake mixture over crust, smooth top.
– Drizzle date caramel on top in swirl pattern – use spoon to swirl orange ribbons seen.
– Sprinkle chopped dates / caramel chips in center.
– Sprinkle crumb and flaky sea salt like in image.
– *Chill – 10 min like post says:*
– Chill in fridge 10-15 min minimum to set, or 1 hour for firmer.
– *Serve:*
– Eat with spoon, scoop shows creamy inside with caramel pieces and crust at bottom like cut section seen.
– *Store:*
– Fridge airtight 3 days.
– Freezer not recommended – yogurt texture breaks.
– Keep caramel separate if storing longer.