Recipe by loriallred
"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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coconut oil, melted
1 (15 ounce) can
cream of coconut
lemon, zested and juiced
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 preference) and I accidentally used coconut milk instead of coconut cream. The texture was way too soft, even after chilling overnight, and we wound up having to freeze it to make it more palatable. Even frozen it didn't hold together all that well. Using cream, as directed, will definitely improve texture, but I'm not sure by how much. Hubby felt like the yogurt taste was too strong, too. I think the brand of yogurt is key to the success of this recipe, both for texture and flavor. We both liked the blueberry sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Yogurt Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 239
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