greek yogurt cheesecake

Ingredients

• Servings: 1
• crust:
• 2 cups chopped almonds
• 1/4 cup coconut oil, melted
• 5 dried figs
• 1 teaspoon sea salt
• cheesecake:
• 2 lemons, juiced
• 2 teaspoons unflavored gelatin
• 2 cups greek yogurt
• 1 (15 ounce) can cream of coconut
• 2/3 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 vanilla bean
• berry topping:
• 2 cups frozen blueberries
• 1 lemon, zested and juiced
• 1 tablespoon honey
• 1 tablespoon arrowroot powder

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 9 hrs 10 mins


• preheat oven to 425 degrees f (220 degrees c). spread almonds a baking sheet.
• bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes.
• 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.
• heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes.
• 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.
• 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.