Greek Yogurt Cheesecake Best Dishes

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Greek Yogurt Cheesecake

"This is a no-bake Greek yogurt cheesecake. Use any style of berry for the topping. You also can refrigerate the berry topping for 1 hour earlier than serving so the sauce can 'set'. The sauce continues for 1 week in the fridge or may be frozen."

Ingredients :

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/three cup honey
1 teaspoon vanilla extract
half teaspoon salt
1 vanilla bean
Berry Topping:
2 cups frozen blueberries
1 lemon, zested and juiced
1 tablespoon honey
1 tablespoon arrowroot powder

Instructions :

Prep : 20M	Cook : 12M	Ready in : 9H10M

Preheat oven to 425 degrees F (220 tiers C). Spread almonds onto a baking sheet.
Bake almonds within the preheated oven until roasted and fragrant, 10 to fifteen mins.
Combine almonds, coconut oil, figs, and sea salt in a food processor; pulse until nicely blended. Press almond combination into the lowest of a nine-inch springform pan; refrigerate until cooled, at the least half-hour.
Heat juice from 2 lemons and gelatin within the top of a double boiler over simmering water till gelatin is dissolved, about five minutes.
Process yogurt, cream of coconut, 2/3 cup honey, vanilla extract, salt, and vanilla bean together in a meals processor till well blended, approximately 1 minute. Drizzle gelatin combination via the feeding tube of the food processor at the same time as it's far nevertheless jogging and system until incorporated, approximately 30 seconds. Pour yogurt combination over the cooled crust; cowl 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 warmness until thickened, five to ten minutes. Pour combination right into a blender and mix till clean. Pour topping over chilled cheesecake.

Notes :

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