Greek Yogurt Cheesecake

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 463 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Spread almonds onto a baking sheet.

Step 2

Bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes.

Step 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.

Step 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.

Step 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.

Step 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.