Greek Yogurt Cheesecake Recipe - Allrecipes.com
  • READY IN 9+ hrs

Greek Yogurt Cheesecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch cheesecake Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    9 hrs 10 mins

Directions

  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.
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Reviews More Reviews

May 13, 2015

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.

 

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Nutrition

  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 54.3 g
  • 18%
  • Cholesterol
  • 8 mg
  • 2%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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