Healthy No Bake Blueberry Cheesecake

I wanted to take advantage of the fresh blueberries while they were in season, so I decided to make this delicious light No Bake Blueberry Cheesecake. It is made with Greek yogurt, coconut milk, and topped with a thin layer of cream cheese and some fresh blueberries. During a hot summer, it is my favorite kind of dessert. Especially if it’s filled with fresh berries, and as easy to make! I sweetened it with a plant based, non-GMO birch xylitol, which is an alternative to regular sugar. For the crust, I decided to make a healthier version of sponge. It came out to be light and fluffy, making the cake taste very delicate.

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Healthy No Bake Blueberry Cheesecake

Ingredients

Bottom:
• 1/4 cup spelt flour
• 1 tablespoon potato starch
• 3 tablespoon non GMO birch xylitol
• 2 eggs, separated 
• 1/2 teaspoon baking powder
Filling:
• 2 1/3 cup greek yogurt yogurt
• 3/4 cup coconut milk
• 20 g gelatin
• 1 cup blueberries
• 1/4 cup non GMO birch xylitol
Frosting: 
• 1/2 cup low fat cream cheese
• 1 tbsp maple syrup

Instructions

Sponge:
1. Preheat oven to 360F and prepare a round baking pan.
2. Beat egg whites until stiff. Whisk in xylitol and egg yolks.
3. Add flour, starch and baking powder. Stir carefully.
4. Pour it into the pan and bake for 20-25 minutes.
Cheesecake:
5. Sprinkle the gelatin over the cold water. Set aside to soften (around 5 min).
6. Once softened, microwave or warm up on the stove until fully dissolved and liquid (be careful to not boil it).
7. Blend coconut milk, yogurt, xylitol and blueberries and gelatin. Refrigerate until gets thicker.
8. Pour it over the bottom part and refrigerate overnight.
9. For the frosting, mix cream cheese and xylitol. Spread over the cake.

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https://natteats.com/a-summer-classic-blueberry-yogurt-cheescake/