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

Today I'm going to show you how to make a healthier Greek Yogurt Cheesecake.

This recipe boasts a lighter, lower-calorie profile without sacrificing the creamy texture and delicious taste.

Perfect for beginners, it's quick to make and features a wholesome oat crust and a luscious Greek yogurt filling

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GREEK YOGURT CHEESECAKE RECIPE
(makes 8 servings)
Ingredients:
FOR CRUST:
1 1/4 cups oat flour, or ground oats (125g)
1 tbsp cornstarch
1/2 tsp baking powder
2 tbsp milk
2 tbsp unsweetened applesauce
1 tbsp maple syrup
1 tbsp melted butter
1/3 cup unsweetened applesauce
FOR CHEESECAKE FILLING:
2 cups strained Greek yogurt (540g)
1/4 cup honey (60ml)
2 tsp vanilla extract
1/2 cup heavy cream (120ml)
BLUEBERRY SAUCE:
1 cup blueberries, fresh or frozen (150g)
1/4 cup water
1/2 tbsp maple syrup

Nutrition per slice:
189 calories 6g fat, 25g carbs, 9g protein, 14g sugar

Instructions:
Prepare the Crust:
Preheat the oven to 350°F (180°C).
In a large mixing bowl, combine oat flour, cornstarch, baking powder, milk, applesauce, maple syrup, and melted butter. Mix until a smooth dough forms.
Roll out the dough between two sheets of parchment paper and cut into cracker-sized pieces using a pizza wheel.
Bake at 350°F (180°C) for 20 minutes until golden brown.
Allow the baked crackers to cool, then process them in a food processor until crumbled. Add 1/3 cup of unsweetened applesauce and pulse until combined

Prepare the Cheesecake Filling:
In a mixing bowl, beat together strained Greek yogurt, honey, and vanilla extract until smooth.
In a separate bowl, beat the heavy cream until stiff peaks form.
Gently fold the whipped cream into the Greek yogurt mixture until fully incorporated.

Assemble the Cheesecake:
Transfer the cracker crumbs into a pie pan (preferably an 8-inch springform pan) and press evenly onto the bottom.
Chill the crust in the fridge while preparing the filling.
Spoon the prepared cheesecake filling over the chilled crust, smoothing the top with a spatula.

Chill and Serve:
Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to allow it to set.
Before serving, prepare the blueberry sauce.

Prepare the Blueberry Sauce:
In a saucepan, combine blueberries, water, and maple syrup.
Simmer over medium heat for 5 minutes, stirring occasionally, until the blueberries soften and release their juices.
Allow the sauce to cool to room temperature.

Slice the chilled cheesecake and serve with a generous drizzle of blueberry sauce on top.
Enjoy!