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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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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