Since I wanted to make the cheesecake a little more refreshing, it made perfect sense to add some lime juice and zest to the mixture. As for the crust, I used the recommended amounts of pistachios and coconut, but substituted some of the almond meal for LSA (linseed, sunflower and almond mix) and… hemp seed. Now, hemp seed is something I have recently discovered and love – they come hulled so that you are not running the risk of mature plants growing in your compost bin. The seeds have a slight nutty flavour and contain not only all 10 essential amino acids, but are also rich in essential fatty acids (the omegas). Perfect nutrient boost for the cheesecake.
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Sugar-Free Yoghurt Cheesecake with a Lime Twist
- Total Time: 55 minutes
- Yield: Serves 8
- Diet: Dairy-Free, Gluten-Free
Description
A healthy, refreshing twist on classic cheesecake. Sugar-free and packed with delicious nutty goodness!
Ingredients
- 1 cups (237 ml) shelled pistachios
- 1 cups (237 ml) shredded coconut
- 0.5 cups (118 ml) almond meal
- 0.3 cups (71 ml) LSA
- 0.25 cups (59 ml) hemp seeds
- 1/4 lb unsalted butter
- 1/2 lb cream cheese
- 1 lbs (454 g) Greek yoghurt
- 5 tbsp coconut cream
- 0.25 cups (59 ml) rice malt syrup
- 1 egg
- zest of 2 limes
- 1 tbsp freshly squeezed lime juice
- 1 tbsp lightly toasted coconut chips
- extra lime zest
Instructions
- Preheat oven to 356°F (180°C).
- Line the sides and base of a 23cm spring form tin with baking paper.
To strain the yoghurt
- Pour yoghurt into a fine mesh sieve suspended over a bowl and allow the whey to separate from the solids for about 30 minutes. Discard the whey.
To make the base
- Grind pistachios in a food processor or chopper until semi-fine. Transfer to a bowl and add the coconut, almond meal, LSA, hemp seeds and cubed butter. Rub with your fingers to make a dough – it will be ready when it forms a ball.
- Press dough into the base and sides of the tin to an even thickness.
- Bake for 5-8 minutes or until the edges are starting to turn golden. Remove from oven and allow to cool completely.
To make the cheesecake filling
- Combine the cream cheese, strained yoghurt, coconut cream, rice syrup, lime juice and zest in another bowl. Whisk together. Add egg and fold it in gently, but making sure it’s well incorporated.
- Pour mixture into the cooled base and return to the oven for around 30 minutes until the mixture pulls away from the base but is still custard-like in the middle. Remove from the oven, cool to room temperature before placing in the fridge for a couple of hours to set.
- Serve with a sprinkling of coconut chips and extra lime zest.
Notes
- For a smoother cheesecake filling, ensure the cream cheese is softened to room temperature before whisking.
- If you don’t have rice malt syrup, you can substitute with another liquid sweetener like maple syrup or agave nectar, adjusting the quantity to your preference for sweetness.
- To prevent cracking, allow the cheesecake to cool gradually after baking, avoiding rapid temperature changes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 40
Frequently Asked Questions
What sweetener works in place of sugar for this cheesecake?
Erythritol or a blend sweetener like Swerve measures cup-for-cup like sugar and holds up well in a baked or set cheesecake. Liquid stevia works but start with a small amount and taste as you go since it is much more concentrated.
How does the lime change the texture of a yoghurt cheesecake?
The acidity from lime juice reacts with the yoghurt and cream cheese to help the filling set more firmly without relying entirely on gelatine or extra eggs. It also cuts through the depth and keeps the flavors bright. 
Can I swap Greek yoghurt for regular yoghurt in this recipe?
Greek yoghurt is worth using here because its lower water content keeps the cheesecake from turning watery as it sets. Regular yoghurt will produce a softer, looser filling that may not hold clean slices.
