Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 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.

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Recipe Summary

cook:
20 mins
additional:
8 hrs 30 mins
total:
9 hrs 10 mins
prep:
20 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake:
Berry Topping:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Spread almonds onto a baking sheet.

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  • Bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes.

  • 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.

  • Heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes.

  • 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.

  • 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

463 calories; protein 7.8g; carbohydrates 54.3g; fat 26.5g; cholesterol 7.5mg; sodium 287mg. Full Nutrition
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