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Cheesecake

 

Cheesecake

A yummy treat using yogurt, almond flour, and coconut sugar to give you the same delicious taste without the unnecessary calories. 

Course Dessert
Keyword dessert
20 minutes
30 minutes
50 minutes

Almond Flour Crust

  • 1/4 cup agave
  • 2 tbsp maple syrup
  • 1 1/2 tsp vanilla
  • 1/8 tsp sea salt
  • 4 1/2 cups almond flour

Cheesecake Filling

  • 1/2 cup hot water
  • 1 cup non-instant dry powder milk
  • 1 cup powdered raw coconut sugar
  • 8 oz yogurt cheese
  • 1/4 cup lemon juice
  • 1 tbsp vanilla

Yogurt Cheese

  1. Pour yogurt into cheesecloth or coffee filter over a bowl or quart jar (allowing the yogurt to drip freely into the bowl or jar as the whey is squeezed out). Cover and place a weight on top (either a bag of water or piece of fruit). Allow whey to drain for 4-8 hours depending on whether you would like Greek yogurt (less thick) or yogurt cheese (like the consistency of a soft cream cheese).

Almond Flour Crust

  1. Mix first 5 ingredients in a bowl then stir in Almond Flour and press into a pie plate. Chill! Makes 2 pie crusts.

Cheesecake Filling

  1. Combine hot water, dry milk and stevia in a blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared Almond Flour Crust.

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