Yogurt Cheesecake (Refined sugar-free, dairy or dairy-free)

close-up photo of yogurt cheesecake with fork and first bite sliced off

Yogurt Cheesecake (Refined sugar-free, dairy or dairy-free)

Yogurt Cheesecake is soft, creamy and comforting, while also being free of refined sugars and great for many wellness diets. Choose dairy or dairy-free. Also: egg-free, gluten-free or grain-free, as needed. Paleo, Keto, AIP and more. Very flexible! No-bake filling.

Course Afternoon tea, Dessert, Snack

Cuisine American, British, middle eastern

Keyword aip, ancestral, cheesecake, gluten-free, keto, paleo, probiotic, real food, yogurt

Prep Time 25

Total Time 1 25

Servings servings

Calories 147kcal

Author Megan

Cost $6

Equipment

cheesecake pan or pie plate -- Use a 7.5" cheesecake pan and a half recipe of crust for a small deep cheesecake that serves 7 (as in the photos). Or, use a full size cheesecake pan/deep pie plate with full crust recipe for a more shallow cheesecake.
large mixing bowl
small saucepan

Ingredients

1 cheesecake crust chilled (See Notes section below for several crust options)
2 cups yogurt room temp. (not cold) (For dairy-free, AIP etc, use compliant dairy-free yogurt; see Notes section below for options.)
1 cup heavy cream (For dairy-free, AIP etc: Use coconut cream, warmed so it's smooth and pourable, no lumps; if there is any, remove any hard oil layer from the top of the can. For GAPS dairy option, use real probiotic sour cream.)
1/4 cup pure maple syrup or for Keto: low carb liquid sweetener like allulose; for GAPS, use honey.
3 Tablespoons water
1 Tablespoon + 1 teaspoon gelatin <-- Use link with code BEAUTIFUL10 for 10% off your entire order.
⅛ to 1/4 teaspoon sea salt

Instructions

Select crust recipe you'll be using. Make it, bake it (if applicable), and allow to cool. Chill it while you make the filling.
Place water in a small saucepan. Sprinkle gelatin evenly over its surface. Allow to "bloom" for 1 minute. Heat over low heat, whisking, until the gelatin "goo" texture dissolves, liquefies and is foamy on top, about 2 minutes. Keep whisking over low heat if there are any little lumps until they dissolve. Set aside.
Dairy heavy cream version: In large metal bowl with beaters, whip the cream until stiff peaks form. Set aside.
AIP and dairy-free: Place coconut cream in small saucepan. Heat gently over low heat until coconut cream is fully melted. Do not simmer or overheat the cream. Allow to cool to warm. (Photo below is of the whipped cream for dairy version.)
In another large metal bowl with same beaters (no need to clean them after whipping the cream), place yogurt and sweetener. Beat on medium speed for about 20 seconds until smooth and fully combined.
While beating, drizzle in gelatin water, and mix well.
Fold in whipped cream thoroughly. AIP and dairy-free: Simply whisk in warm coconut cream. GAPS sour cream version: Use electric mixer on medium speed to blend sour cream into yogurt mixture.
Pour filling into crust and smooth top surface. Refrigerate 8 hours, or overnight.
No topping is needed, but if you wish, garnish with berries, other fresh fruit, Easy Caramel Sauce, Strawberry Topping or lemon curd.
Serve!

Notes

Cheesecake Crust options

Tiger Nut Crust (Paleo, AIP, GF)
Keto Shortbread Crust (Paleo, Keto, GF)
2 GAPS Diet Pie Crusts (Paleo, GF)

Dairy-free Yogurt options

Homemade Coconut Milk Yogurt (Paleo, AIP, Keto, GAPS)
Tiger Nut Yogurt (Paleo, AIP)
Oat Milk Yogurt (GF)
Cashew Yogurt (Paleo, GAPS)

If you have another dairy-free yogurt you like, that should work fine, too.

The nutritional data below is for the Keto version of this recipe and does not include whichever crust recipe you choose. So add those net carbs for your total.

Nutrition