Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!
Blueberry yogurt cheesecake. Can we just stop for a sec? I feel like we need just a moment to soak it in.
Paleo cheesecake (as some of you will know) is something I have a major weak spot for! Like, I could eat cheesecake all week like it’s my job. I dunno what it is. But I DO know that all the healthy fats loaded in vegan cheesecake makes my brain fueled with happiness and satisfaction!
I know I’m getting a little off topic here, but I highly recommend paying attention to how your body reacts to certain foods. Some foods will leave you feeling hungry and restless, while others will give a full and satisfactory feeling. That’s why I aim to eat cheesecake at least one a week, haha. Not really; I wish!
All about the blueberry cheesecake!
But this blueberry cheesecake! It’s filled with a tangy, sweet, and creamy yogurt filling and topped off with a fresh and zesty layer of blueberry compote. Yum. Yum. And Yum! Writing this post is making me want to sneak away, take a break, and grab a slice I have stashed in the freezer.
CoYo coconut yogurt is my absolute favorite dairy free yogurt brand! And truth be told, I actually love it more than regular yogurt. It’s thick and luscious like greek yogurt. Tangy and sweet like the real deal. And creamy white, perfect for topping any dish; savory or sweet. No joke, I have been consuming a tad of this on at least one to all my meals this week. It’s just that good.
And no, I am not paid to say this- it’s just legit my favorite! You guys have to get your hands on some of this yogurt. It will change your life. Or at least make you fall in love.
Well, that’s about all… I think it’s time to indulge. Get happy, because it’s time to make some cheesecake!
More like this:
Dairy Free Raspberry Cream Bars
Vegan Blueberry Yogurt Cheesecake
Ingredients
- 1 cup soaked raw cashews make by soaking raw cashews in boiling water for a few hours or overnight until soft, then drain.
- 1 cup Coyo coconut yogurt
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup raw pecans
- 1/2 cup soft medjool dates
- 1 1/2 cup blueberries
- 1/2 cup water
- a few drops stevia liquid or 2-4 tablespoons maple syrup
Instructions
- In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
- Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
- For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
- Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
- In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
- Optional: top with fresh blueberries.