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–+ servings

Gluten Free Greek Yogurt Cheesecake - No Bake!

This healthy, no bake cheesecake is made with a gluten free oat crust, and a cream cheese and Greek yogurt filling. Naturally sweetened and full of probiotics, this decadent dessert is perfect for parties, holidays, or everyday snacking, no oven required!
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Prep Time15 minutes
Cook Time15 minutes
Total Time8 hours 30 minutes
Yield12 servings

Equipment

INGREDIENTS

Gluten Free Crust*
  • 3/4 c gluten-free rolled oats
  • 1/4 c raw almonds
  • 1/4 c pecans
  • 2 tbsp coconut sugar
  • 1/8 tsp sea salt
  • 4 tbsp coconut oil (melted)
Cheesecake
  • 8 oz cream cheese (softened)
  • 1 1/2 c Greek yogurt
  • 1/4 c maple syrup (or honey)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
Salted Caramel Topping
  • 1/2 c cashew butter (or almond butter)
  • 1/4 c maple syrup
  • 1/4 c coconut oil
  • 1/2 tsp salt

INSTRUCTIONS

Crust
  • Preheat oven to 350 degrees.
  • Line the bottom of a springform pan with parchment paper and set aside.
  • Add oats, almonds, pecans, coconut sugar, and salt to a food processor and mix on high until a fine meal is achieved.
  • Remove lid and add melted coconut oil.
  • Pulse/mix on low until a loose dough is formed. It may be a little crumbly – that’s ok.
  • Press the crust into the bottom of the springform pan until it’s evenly distributed and well packed.
  • Bake for 15 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven and allow to cool while you make the filling.
Cheesecake
  • In a large bowl, or a bowl of a stand mixer, beat all of the Cheesecake ingredients for 3-5 minutes until smooth, and no lumps remain. The batter may seem lumpy at first, but as you continue to mix it the lumps will disappear.
  • Evenly pour the cheesecake batter on top of the baked crust, smoothing down the top with an offset spatula so that the filling is flat.
  • Cover the pan and place it in the fridge. Chill overnight, or about 8 hours.
  • Serve with fresh fruit, whipped cream, berry compote, or no-cook salted caramel sauce (below)!
Salted Caramel Topping
  • Mix all ingredients together in a medium bowl until smooth.
  • Drizzle on top of the cheesecake.
  • Store leftover caramel in an airtight container in the fridge for about one week.

Notes

  • I love the crunchy texture this crust gets from baking it, but if you want to keep this recipe completely no bake you can simply pop the unbaked crust in the freezer for about 1 hour to firm it up, and then continue with the rest of the recipe as written.