Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar and gluten free)

What is nicer than a good cheesecake? A baked Greek yoghurt cheesecake, topped with fresh berries bursting with flavour? Not a lot, for sure.

Baked Greek Yoghurt Cheesecake with Blueberry Compote

But, here’s a little secret: this recipe is not a cheesecake at all, technically speaking. Not one tiny little teaspoon of cheese to be found anywhere. Which leads to a quandary: what happens when it looks like a cheesecake and tastes like one but isn’t?

Seriously, I wish I had the time to worry about this kind of thing. Who cares what it’s called? All you need to know is that it is dee-lish-ahs!

I love a gloriously rich, creamy, sugary, decadent cheesecake as much as the next person, as my Snickers and Triple Chocolate Caramel cheesecakes will attest. But this isn’t it.

Don’t get me wrong, it is absolutely gorge, but don’t go making it with the thought that it is going to taste like a regular cheesecake. It doesn’t. It is made with Greek yoghurt and while it is creamy, the yoghurt gives it a slightly denser texture.

Baked Greek Yoghurt Cheesecake with Blueberry Compote

The crust is gluten free with no refined sugar and it doesn’t have a traditional cookie crumb type consistency.

But again, it tastes amazing. So let’s not preoccupy ourselves with what a cheesecake should taste like, eh? Different should never mean bad. It’s just different.

The topping is beautiful, fresh from my garden, blueberries with a touch of honey to sweeten them. That’s it.

Like the majority of my recipes, there is no fannying about in the kitchen with horrendously difficult instructions or weird ingredients.

Most experts will tell you that to make a good cheesecake, it needs to placed in a water bath (which always makes me giggle because I imagine desserts lazing around in a bath-tub), which is fine, if you want a silky smooth, perfect cheesecake.

Baked Greek Yoghurt Cheesecake with Blueberry Compote

But life’s not perfect, and as this is me (and more importantly my recipe), I’ve never done it. Just saying.

If this has you writhing in your seat, wringing your hands in frustration at my culinary anarchy, I’m not telling you not to do it, just what I do; so please, whatever makes you happy (also makes me happy). If  you are all for an easier life like me (aka a lazy bugger), follow my method.

I’ve got amazing blueberries growing in my garden right now, but you could seriously top this with anything you liked. Or even leave it entirely naked, if you wished.

The cheesecake is fairly small, baked in a 18cm (6″) tin and serves 6-8 people.

Baked Greek Yoghurt Cheesecake with Blueberry Compote
Ingredients
Crust/Base:
  • 55 g (1/4 cup) sorghum flour
  • 40 g (1/4 cup) ground almonds/meal
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 30 g (2 tablespoons) butter (melted)
Filling:
  • 2 cups plain Greek yoghurt
  • 1 teaspoon vanilla sugar
  • 2 tablespoons honey or maple syrup
  • juice of ½ lime (around 1 tablespoon)
  • 2 eggs
  • 1 tablespoon corn starch
Topping:
  • 75 g (3/4 cup) blueberries
  • 2 tablespoons honey
  • 3 tablespoons water
Instructions
  1. Pre-heat the oven to 350ºF (175ºC) and grease a small spring-form pan (mine is 18cm/6 inches).
  2. For the crust: melt the butter and set to one side. Mix the other crust ingredients together in a bowl and add in the butter. Stir until it is combined and then pour out into the prepared tin. Press down with a back of a spoon until it is even (there isn't enough to go up the sides, this is just a base). Bake for ten minutes, remove from the oven (don't switch it off) and then allow to cool for a while.
  3. In the meantime, prepare the filling: whisk all filling ingredients together until light and smooth. Pour over base. Cook for 45 minutes (the top should still be jiggly but have an overall appearance of being set). Turn off the oven and leave the cheesecake inside until it has cooled (it will still be a little warm to the touch but you should be able to remove it from the oven without a cloth/oven-mitten. If you miss this step and remove the cheesecake immediately, it is more likely it will develop huge cracks due to the sharp switch in temperature. Leave to cool completely, cover and then place in the fridge overnight.
  4. For the fruit compote: heat the topping ingredients together in a pan for around 10 minutes, just until the juice thickens - don't mush the berries, try to keep them whole (albeit mushy). Remove the outside of the spring-form and pour compote over the cheesecake. Serve immediately. Any leftovers should be covered and kept in the fridge. Enjoy!
Recipe Notes

Disclaimer: I use grams to measure my ingredients. To help out my American readers, I've used online sources to convert to cups. As these have not been verified by myself, I cannot guarantee that they are accurate. My recommendation would be to always use scales!

 

If you like healthier cheesecakes, check out these 11 most exquisite cheesecakes (you will never believe are healthier).

Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar and gluten free)

33 thoughts on “Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar and gluten free)

  1. I can't wait to give this recipe a try. I love experimenting with desserts that don't have refined sugar and use more natural ingredients. Plus, who doesn't love a delicious cheesecake.
  2. This looks incredible. Earlier this year I made my very first homemade cheesecake ever and vowed to likely never do it again. But here we are and I'm staring at your images knowing I need to make this. YUM.
  3. OMG well cheesecake or not it looks absolutely delicious and I love how it does not have any refined sugars. I like the sound of the berry topping as well and its so visually appealing as well x
  4. I love greek yoghurt a lot and its one of my most favorites ingredients to use in baking or in ready made desserts.
  5. This is absolutely lovely. I will add it to my list of things to try. Right now I am staying away from all sweets, including fruit and honey, but when I add it back to my diet, this is going to be my splurge.
  6. I've never tried using Greek yogurt in a cheesecake before. I'm sure it's going to taste different but good. I love cheesecake after all! This is definitely a must try for me!
  7. I would love to try this!! If it tastes even half as good as it looks, I'd be in heaven!! I'll have to look into getting sorghum flour- I've never heard of that kind.
  8. Oh YUM! This looks so tasty! I love baked cheesecakes and what a good idea to put greek yoghurt into it! The blueberry compote would really set it all off
  9. Okay this looks absolutely amazing. I love cheesecake and I can't wait to try this! I've always gone for strawberry but this looks too good not to try!
  10. I love almond meal crusts. I have to eat gluten free so I have lots of experience with almond meal! This cheesecake looks delish! And I love that it doesn't have cheese. It is amazing what you can do with Greek yogurt.
  11. I've tried baking yoghurt cheesecake but your recipe looks MORE delicious! I love it because you didn't use refined sugar and it's gluten-free! So healthy and yummy
  12. This looks amazing! I love a good cheesecake, even though I have not made one in probably well over a year! I think that needs to change and I need to try this out sometimes in the very near future.
  13. I love my cheesecake with blueberries on top. This sounds really tasty! I am sure it would be a bit hit at my next party!

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