When you think of the word “cheesecake” what comes to mind?
Rich, heavy, delicious but wicked?
Yeah, me too - don’t get me wrong, I love my cheesecake, but I can only eat it once a year on Thanksgiving since I can literally feel my pants getting tighter as I savor each bite in my mouth. Ah, I should say should eat it once a year - we all indulge once in a while, eh. Or am I the only one?
Well, now you can indulge and NOT FEEL GUILTY! Did you know you can make smooth and silky cheesecake that is guilt-free? And it doesn’t taste like it’s the skinny version. It’s made out of Greek yogurt (oh my!).
Instead of the traditional graham cracker or cookie crust, I use a gluten-free crust made of oats, coconut, and nuts. I love the fact that the crust is filled with delicious, good-for-you fats (nuts and coconut).
It’s the skinniest cheesecake around; at my house we eat it for our afternoon snack and for breakfast. It’s amazing how I never feel yuck or sluggish after eating a whole (large) slice. Who knew? Usually eating a big slice of cheesecake makes me want to change into some yoga pants, throw a Snuggie over me and watch reruns of Gilligan’s Island. But I’m sure you have no idea how that feels, right?
Well, now you can do a dance instead of snuggling with the Snuggie because this cheesecake isn't just skinny, it's flat-out delicious!
Gluten-free Greek Yogurt Cheesecake
¼ cup butter (grass-fed), cold and cut into chunks. *Alternatively you can use coconut oil.
1 cup gluten-free oats
½ cup shredded coconut
¼ cup walnuts
¼ teaspoon salt
2 tablespoons raw brown sugar
1 teaspoon lemon zest
About 2 tablespoons cold water
2 cups of home-made Greek yogurt (also known as homemade cream cheese). If you aren’t going to use home-made Greek yogurt you will need to use store-bought Greek yogurt plus 2 tablespoons of arrowroot powder.
¼ cup maple syrup or honey
2 free-range eggs
2 teaspoons vanilla
1 teaspoon lemon juice
Dash of salt
Preparation the night before:
To make home-made Greek yogurt (cream cheese) you just transfer a container (about 1 kg) of PLAIN yogurt into a cheesecloth placed on top of a bowl. Let the curds and whey separate overnight. For more detailed instructions see my recipe for home-made Greek yogurt.
Directions: 1. Preheat the oven to 350 deg F (180 deg C).
2. Using a high-end blender (a good one) or food processor, blend together the oats and coconut until fine. You may need to shake off the sides or use a spatula. The mixture will have the consistent of corn grits.
3. Add in the walnuts and blend until coarse granules form. Again, use a spatula to get the mixture off the sides.
4. Transfer the oats/coconut/nut mixture into a medium bowl. Add in the salt and brown sugar.
5. Using a pastry knife or two forks, cut in the butter (or coconut oil).
6. Add the lemon zest.
7. Slowly add in the water, mixing as you go. You want the end result to have a good consistency and not too moist. The end result will stick together well but should still be a little crumbly.
8. Transfer the oats/coconut/nut mixture into a greased springform pan or glass dish. Press the mixture down.
9. Bake for 20-25 minutes, or until golden.
10. Meanwhile, to make the filling, combine the eggs, maple syrup, yogurt, vanilla, pinch of salt, and lemon juice. (If you are using store-bought Greek yogurt you will need to also add 2 tablespoons arrowroot powder). Blend all until smooth. Taste it and see if you need to add more maple syrup or honey.
11. Pour filling into hot crust.
12. Bake for 35 minutes, or until the top is a VERY slight golden color.
13. Let cool then chill for 2-3 hours in the fridge before topping it (or eating it straight out of the pan).
To top the cheesecake, here are is list of delicious options: • Blueberries (fresh or thawed)
• Strawberry puree
• Peaches and melted honey
• Melted chocolate
• Cherry puree