Greek Yogurt Cheesecake (no-bake and without gelatin!)

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture and fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with a distinct flavor.

graham cracker crumbs

🥗Healthier: almond flour

💰Cheaper: digestive biscuits

Almond flour is gluten-free and offers a nutty taste.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle coconut flavor.

Mix together 1 and 1/4 cups old flour, 1 tablespoon corn starch, and 1/2 teaspoon baking powder in a bowl.

Add 2 tablespoons of milk, 2 tablespoons of applesauce, 1 tablespoon of maple syrup, and 1 tablespoon of melted butter to the dry ingredients and mix until combined.

Roll out the dough between two pieces of parchment paper and cut with a pizza wheel or sharp knife.

Bake the crust for 20 minutes at 350°F (180°C).

Once cool, place the baked crackers in a food processor and pulse until fine crumbs are formed.

Add 1/3 cup of unsweetened applesauce to the crumbs and pulse until combined.

Line the bottom of a pie pan with parchment paper and press the crust into the bottom.

Chill the crust in the fridge while preparing the cheesecake filling.

Strain 2 cups of Greek yogurt in a strainer or cheesecloth for several hours or overnight to remove excess water.

In a bowl, combine the strained Greek yogurt, 1/4 cup honey, and 2 teaspoons vanilla extract, and beat with a mixer until smooth.

Whip 1/2 cup of heavy cream to stiff peaks and gently fold it into the yogurt mixture until fully combined.

Spread the cheesecake filling evenly into the prepared oatmeal crust.

Cover and chill in the fridge for at least 6 hours or ideally overnight before cutting.

For serving, add fresh fruit on top or make a quick blueberry sauce by simmering 1 cup of frozen blueberries, 1/4 cup of water, and 1/2 tablespoon of maple syrup in a saucepan over low heat for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens