Lemon & Blueberry Yoghurt ‘Cheese’cake (Grain, Egg, and Refined Sugar Free)


Oh cheesecake – the great delight to many a stomach!

This recipe doesn’t actually contain any cheese, so you may not consider it a true CHEESEcake – I was undecided on that matter myself. However it contains a hearty helping of yoghurt, much of which is thickened to a cream cheese-like consistency – making it full to the brim of all that great probiotic goodness. (I note; please read over the recipe and ensure to add the yoghurt-draining time to your baking plan.) Overall I LOVE the lightness that the yoghurt brings to this cake, it’s a wonderful creation for when you want to make something fresh and energising; perfect in summery parties 🙂

I concocted this cake to celebrate the birthday of a lovely friend. I’ve only truly gotten to know her over the past (almost) year, and I’m so glad to call her a friend. She’s someone who is refreshing and joyous to have around. She has a kind and outgoing spirit that is an encouragement to all those around her.

When I was trying to think of what to make I knew I wanted something to reflect her, something beautiful, something with invigorating flavour, something wholesome and totally enjoyable! So here it is, Lemon & Blueberry Yoghurt Cheesecake…




Lemon & Blueberry Yoghurt Cheesecake (makes 1x 20cm cake)

1/2 cup almonds
1/2 cup cashews
1/2 cup desiccated coconut
1/2 tsp vanilla extract
1/2 cup pitted dates, soaked in hot boiled water for 20mins then drained
pinch salt

4 cups unsweetened greek yoghurt
1/2 cup cold water
1 tbsp gelatine (I recommend the Great Lakes brand)
finely grated rind of 1 lemon
1/2 cup lemon juice (2-4 lemons, depending on size)
3 tbsp honey, melted
1/2 cup blueberries, frozen are fine

To serve (optional):
fresh or dried blueberries
toasted coconut
lemon rind

Start with the filling – measure out 3 cups of the yoghurt, place in a sieve lined with a muslin cloth (or something similar) then suspend over a bowl to drain. Place in the fridge and leave for 12 hours. Discard the drained liquid (unless you like to use whey in other recipes – then by all means keep it!)

After those 12 hours, move on to the base – Grease and the sides of a 20cm springform cake tin with coconut oil, and line the bottom with baking paper. Place the nuts, coconut, and vanilla into your food processor and process until crumbly. Add the soaked/drained dates and process once more until the dates are well mixed through and it is a mouldable mixture. Tip this into the prepared tin and press down firmly, covering the base evenly. Place this in the refrigerator while you get on to the rest of the filling…

Pour the cold water into a ceramic bowl (I use a soup bowl) and sprinkle the gelatine over top and allow to ‘bloom’. Place the bowl over a steaming/simmering pot of water (on the stove). Gently whisk as it warms and the gelatine dissolves. Once all the gelatine has dissolved and it is a runny mixture, set aside. Add the drained, thickened yoghurt, plus remaining yoghurt, as well as the lemon rind, juice, melted honey, and gelatine mixture into your food processor and blitz to come together into a smooth mixture (it will be fairly runny).
Tip in the blueberries and give a quick stir to disperse – I use a spatula rather than the blades to do this.

Pour the mixture over the base then return the tin to the fridge to set (allow at least 4 hours).
Before serving, top with any desired toppings, then slice, present, and enjoy!!!



3 thoughts on “Lemon & Blueberry Yoghurt ‘Cheese’cake (Grain, Egg, and Refined Sugar Free)

  1. Lizzy says:

    This is delicious. I made it with raspberries and it was a beautiful pink colour and tasted it amazing. The mix was quite runny but set perfectly.

  2. Lizzy says:

    I’ve made this before and it was delicious. I was planning on making this for Christmas dinner but my SIL is dairy and gluten free. Do you think this would work with coconut yoghurt.

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