Instead of a traditional cheesecake, consider trying this yogurt coconut cheesecake recipe that is tangy and light. It includes a wonderful cookie crust and chocolate glaze that is so decadent and delicious! Plus, this cake doesn’t require baking, meaning you won’t need to heat up your kitchen if you want to make it when it is hot outside.
To make this yogurt cheesecake, you first press a mixture of crumbled cookies, chopped almonds, and butter into a cake pan before topping it with a yogurt and coconut mixture, and allowing it to set in the fridge. Then, once the cake is set, it gets glazed in chocolate ganache before being garnished with chocolate pieces and whole almonds.
What is Yogurt Coconut Cheesecake?
This yogurt cheesecake isn’t actually a cheesecake as it doesn’t include any cheese in it. Instead, the filling is a combination of yogurt, sweetened condensed milk, shredded coconut, and bloomed gelatin, that set into a solid mixture that has a texture similar to a cheesecake.
While cheesecakes can include a multitude of toppings such as fruit, caramel, or chocolate, this one is glazed in chocolate ganache, and garnished with whole almonds and slices of chocolate.
Pro Tips
- Feel free to use whatever cookies you enjoy such as Oreo crumbs or graham cracker crumbs.
- For even better flavor, consider toasting the almonds until they are fragrant and light golden.
- Choose plain unsweetened yogurt for this recipe or else the cake part may be too sweet.
- To bloom the gelatin, sprinkle it over a ¼ cup of water and give it a few minutes so it absorbs all of the water. Then, warm it up slightly so it is a clear liquid that is easy to incorporate into your filling.
Frequently Asked Questions
What Type of Yogurt Should Be Used for Yogurt Cheesecake?
The best yogurt to use for this particular yogurt cheesecake is plain yogurt that is unsweetened.
Can I Omit the Almonds?
Yes, you definitely could! Feel free to omit or replace the almonds with another type of nut such as hazelnuts if desired. If someone you are serving the cake to has an allergy, the cake will be no less delicious if it doesn’t include the almonds. You could simply garnish the top of the cake with some toasted coconut chips instead.
What Type of Chocolate Should Be Used for Ganache?
Choose high-quality dark chocolate or semi-sweet chocolate for the richest ganache as it will have the best flavor.
How to Store Yogurt Coconut Cheesecake
Leftover yogurt cheesecake can be lightly covered and refrigerated until you plan to serve it. It should keep well for up to 5 to 7 days.
Ingredients
How to Make Yogurt Coconut Cheesecake
In a bowl, stir the cookie crumbs with the almonds and butter until combined.
In a bowl, stir the cookie crumbs with the almonds and butter until combined.
Press the crumbs into the bottom of a cake pan.
Press the crumbs into the bottom of a cake pan.
In a bowl, beat the yogurt with the condensed milk, coconut, and bloomed gelatin until combined.
In a bowl, beat the yogurt with the condensed milk, coconut, and bloomed gelatin until combined.
Pour the mixture on top of the crust and refrigerate it for 2 hours or until set.
Pour the mixture on top of the crust and refrigerate it for 2 hours or until set.
Melt the chocolate with the olive oil, and allow it to cool.
Melt the chocolate with the olive oil, and allow it to cool.
Pour the ganache over top of the cake. Garnish it with whole almonds, chocolate slices, and shredded coconut.
Pour the ganache over top of the cake. Garnish it with whole almonds, chocolate slices, and shredded coconut.
Slice and serve!
Slice and serve!
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