Greek Yogurt Cheesecake

Made  times
loriallred 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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


9 h 10 m servings 463 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

Other stories that may interest you