Skip to main content New<> this month
Get the Allrecipes magazine

Greek Yogurt Cheesecake

Rated as 4 out of 5 Stars
0

"This is a no-bake Greek yogurt cheesecake. Use any variety of berry for the topping. You can also refrigerate the berry topping for 1 hour before serving so the sauce can 'set'. The sauce keeps for 1 week in the refrigerator or can be frozen."
Added to shopping list. Go to shopping list.

Ingredients

9 h 10 m servings 463
Original recipe yields 12 servings (1 9-inch cheesecake)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 425 degrees F (220 degrees C). Spread almonds onto a baking sheet.
  2. Bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes.
  3. Combine almonds, coconut oil, figs, and sea salt in a food processor; pulse until well combined. Press almond mixture into the bottom of a 9-inch springform pan; refrigerate until cooled, at least 30 minutes.
  4. Heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes.
  5. Process yogurt, cream of coconut, 2/3 cup honey, vanilla extract, salt, and vanilla bean together in a food processor until well combined, about 1 minute. Drizzle gelatin mixture through the feeding tube of the food processor while it is still running and process until incorporated, about 30 seconds. Pour yogurt mixture over the cooled crust; cover with plastic wrap and refrigerate, 8 hours to overnight.
  6. Heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. Pour mixture into a blender and blend until smooth. Pour topping over chilled cheesecake.

Nutrition Facts


Per Serving: 463 calories; 26.5 54.3 7.8 8 287 Full nutrition

Explore more

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I love the flavor of the cheesecake filling -- I used a graham cracker crust, which I think will work fine. I like that the recipe follows a standard cheesecake base. I also like that it's no-ba...

Hubby LOVES vanilla bean cheesecake and he loves coconut. I was sure he'd love this, but we both agree it was only so-so. I did make 2 changes: used pecans instead of almonds (personal preferenc...