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

Ingredients

• 1.25 cups Old-Fashioned Rolled Oats (use whole oats; can pulse in processor for finer texture)
• 1 tablespoon Cornstarch
• 0.5 teaspoon Baking Powder
• 2 tablespoons Milk (any dairy or plant‑based milk)
• 2 tablespoons Unsweetened Applesauce
• 1 tablespoon Maple Syrup (pure maple syrup)
• 1 tablespoon Unsalted Butter (melted)
• 2 cups Greek Yogurt (full‑fat, strained) (plain, full‑fat; strain overnight in cheesecloth)
• 0.25 cup Honey (liquid sweetener)
• 2 teaspoons Vanilla Extract
• 0.5 cup Heavy Cream (chilled)
• 1 cup Frozen Blueberries
• 0.25 cup Water
• 0.5 tablespoon Maple Syrup (for blueberry sauce)

Instructions

1. Combine Crust Ingredients

   In a mixing bowl combine the rolled oats, cornstarch, baking powder, milk, applesauce, maple syrup, and melted butter. Stir until a cohesive dough forms.

   Time: PT5M

2. Roll and Cut the Dough

   Place two sheets of parchment paper on a flat surface, spread the dough between them, and roll with a rolling pin to about 1/4‑inch thickness. Cut into circles that fit your pie pan using a pizza cutter or sharp knife.

   Time: PT5M

3. Bake the Crust

   Transfer the parchment‑lined crust circles onto a baking sheet and bake in a pre‑heated oven at 350°F (180°C) for 20 minutes, or until lightly golden.

   Time: PT20M

   Temperature: 350°F

4. Cool the Crust

   Remove the crust from the oven and let it cool completely on a wire rack.

   Time: PT10M

5. Press Crust into Pan

   Place a piece of parchment paper at the bottom of a 9‑inch pie pan. Gently press the cooled crust into the bottom, ensuring an even layer.

   Time: PT5M

6. Strain the Greek Yogurt

   Place the Greek yogurt in a cheesecloth-lined strainer over a bowl and let it drain for several hours or overnight to remove excess whey.

   Time: PT5M

7. Whip the Heavy Cream

   Using a hand mixer, whip the heavy cream on high speed until stiff peaks form.

   Time: PT5M

8. Mix Filling Base

   In a clean bowl combine the strained Greek yogurt, honey, and vanilla extract. Beat with the mixer until smooth.

   Time: PT5M

9. Fold in Whipped Cream

   Gently fold the whipped cream into the yogurt mixture until fully incorporated, creating a light, airy filling.

   Time: PT5M

10. Assemble the Cheesecake

    Spread the filling evenly over the pressed oat crust, smoothing the top with a spatula.

    Time: PT2M

11. Chill the Cheesecake

    Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until set.

    Time: PT0M

12. Prepare Blueberry Sauce (Optional)

    Combine frozen blueberries, water, and ½ tablespoon maple syrup in a saucepan. Simmer over low heat for about 5 minutes, stirring occasionally, until the berries break down and the sauce thickens.

    Time: PT5M

    Temperature: low

13. Serve

    Remove the cheesecake from the pan, slice into 8 wedges, drizzle with blueberry sauce or fresh fruit, and enjoy.

    Time: PT0M

Nutrition Facts

Calories

189

Protein

9 g

Carbohydrates

14 g

Fat

6 g

Fiber

1 g