Ingredients
Scale
“Cheesecake” Filling:
- 1 cup cottage cheese (like Good Culture)
- 1 cup plain Greek yogurt (like Greek God’s)
- 1/3 cup pure maple syrup (or substitutes as noted)
- 1 tsp vanilla extract
Date Caramel:
- 1.5 cups pitted Medjool dates (about 18 dates)
- 2 tbsp almond butter (or any nut or seed butter, or omit)
- 1 tsp vanilla extract
- 1 cup almond milk (or any milk or nut milk alternative)
- 1/2-1 tsp flaky sea salt (or more to taste)
- 1/4 cup diced hazelnuts (or almonds, peanuts, or pretzels)
Instructions
- Soak dates in boiling water for 10 minutes to soften.
- Blend cottage cheese, Greek yogurt, maple syrup, and vanilla until just combined.
- Pour mixture into a serving dish and chill.
- Blend softened dates, almond butter, sea salt, vanilla, and half the milk until smooth.
- Add the rest of the milk and blend until spreadable.
- Test caramel consistency; adjust thickness if needed.
- Spread caramel on top of the cheesecake filling and sprinkle with diced hazelnuts.
- Serve with apple slices and enjoy!
Notes
- Soaking dates softens them for a creamy texture.
- Avoid over blending the filling for the best texture.
- Keep blending caramel until smooth for perfect spreading consistency.