Greek Yogurt Cheesecake (with Coconut-Oat Crust) (gluten free, dairy free, nut free)
A creamy dreamy cheesecake with that perfect balance of sweet and tangy. High in protein, free from refined sugars, and easy to make. And with this nutritious crust, say hello to cheesecake for breakfast! I used special New Zealand honey in honor of my dear friend @rosiewhite.
1 egg white
2 Tbsp honey
1/2 cup gluten free oats
1/2 cup unsweetened shredded coconut
2 cups 0% Greek yogurt
2-4 Tbsp honey (depending how sweet you want it)
2 large eggs
1 tsp vanilla extract
Pinch sea salt
Preheat oven to 375 degrees F/190 degrees C. Make the crust by mixing the honey and egg white in a bowl. Add the oats and coconut and mix well. Press into a parchment lined cake pan (or spring-form pan) and bake 20-25 minutes until brown. Let cool. Make the filling by mixing the yogurt and honey until smooth. Add eggs, vanilla, and salt and whisk until combined. Pour onto the cooled crust. Place the cake pan into a larger and deeper pan. Add about 1 inch of water to the larger pan so the cheesecake is sitting in a water bath. Bake at 375 degrees F for 1 hour. The cheesecake should be mostly set, just a little jiggly in the center. Turn off the oven but leave the cheesecake in the oven for another 15-20 minutes until set. Remove from oven and water bath, let cool and refrigerate until ready to serve, at least 1 hour. **Make GF by using GF oats.
*Add berries, dark chocolate flakes, toasted coconut, etc. to add flavor to your cheesecake.*