I made these on Easter Sunday for something sweet and refreshing. I made a two ingredient crust made from gluten free graham crackers and coconut oil, which turned out way better than expected. Which proves that most of the time, simple is better. I put "cheesecake" in quotations because there is actually no cream cheese or any other form of cheese in the recipe. The full fat greek yogurt gives the perfect amount of thick sweet texture, along with some protein and healthy fats.
Servings: 10 (2 bars per serving)
Prep time: 20-30 min.
Cook time: 0 min.
Ingredients
Crust
- 1 package gluten free graham crackers (I used this brand)
- 3 Tbsp coconut oil
"Cheesecake" filling
- 3 cups full fat greek yogurt (I used Fage because it's thicker than most brands)
- 1 cup unsweetened shredded coconut
- 1/3 cup organic powdered sugar
- 1 cup raspberries
Steps
1. Line an 8x8 dish with parchment paper and spray with coconut oil.
2. In a food processor, combine coconut oil and graham crackers until a crust like texture is formed, then press down firmly into parchment paper with a spatula; place in the freezer while you make the filling.
3. Combine all ingredients for the filling besides raspberries in a mixing dish (I used a KitchenAid mixer) and stir until well combined, then add raspberries and stir again.
4. Pour filling on top of the graham cracker crust and spread evenly; place in the freezer for 10 minutes, then cut into desired sizes, place and store them in the fridge.