GREEK YOGURT CHEESECAKE

Greek Yogurt Cheesecake image

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.

Provided by loriallred

Categories Desserts Cakes Cheesecake Recipes

Time 9h10m

Yield 12

Number Of Ingredients 16

Ingredients

2 cups chopped almonds
¼ cup coconut oil, melted
5 dried figs
1 teaspoon sea salt
2 lemons, juiced
2 teaspoons unflavored gelatin
2 cups Greek yogurt
1 (15 ounce) can cream of coconut
⅔ cup honey
1 teaspoon vanilla extract
½ teaspoon salt
1 vanilla bean
2 cups frozen blueberries
1 lemon, zested and juiced
1 tablespoon honey
1 tablespoon arrowroot powder

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spread almonds onto a baking sheet.
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 : Calories 463 calories, Carbohydrate 54.3 g, Cholesterol 7.5 mg, Fat 26.5 g, Fiber 4.5 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 287 mg, Sugar 48.3 g