Mediterranean-Style No-Bake Fresh Fruit Cheesecake

Table of Contents

A healthier version of a classic cheesecake with Greek yogurt, honey, and a nutty oat crust!

Prep Time: 20 minutes + 4 hours chilling

Servings: 8-10

Ingredients

1 cup ground almonds or walnuts

1/2 cup oats (ground into flour)

2 tbsp honey or maple syrup

3 tbsp melted coconut oil or olive oil

1/2 tsp cinnamon

1 1/2 cups Greek yogurt (full-fat for creaminess)

1/2 cup cream cheese (softened)

1/4 cup honey (or more to taste)

1 tsp vanilla extract

Juice of 1/2 lemon

1/2 tbsp gelatin (dissolved in 2 tbsp warm water)

Fresh fruits: strawberries, blueberries, raspberries, kiwi, mango, blackberries

Chopped pistachios or almonds (optional)

Fresh mint leaves (for garnish)

In a bowl, mix ground nuts, oat flour, honey, melted coconut oil, and cinnamon until combined.

Press the mixture firmly into the bottom of a springform pan (lined with parchment paper).

Place in the fridge for 15-20 minutes to firm up.

In a mixing bowl, whisk together Greek yogurt, cream cheese, honey, vanilla extract, and lemon juice until smooth.

Dissolve gelatin in warm water and mix it into the cheesecake batter.

Pour the filling over the chilled crust and smooth the top.

Refrigerate for at least 4 hours (or overnight) until set.

Arrange fresh berries, kiwi slices, and mango chunks on top.

Sprinkle with chopped pistachios and garnish with mint leaves.

Serve chilled and enjoy your Mediterranean-style dessert!

Dairy-Free Option: Use coconut yogurt instead of Greek yogurt.

Crust Alternative: Swap nuts with dates + shredded coconut for a no-bake crust.

Extra Protein Boost: Add chia seeds or hemp seeds into the crust.

More Citrus Flavor: Add orange zest to the cheesecake mix for a refreshing taste!

Calories: 230

Protein: 7g

Carbs: 28g

Fats: 10g

Fiber: 4g