Serves
10
Prep
20
mins
Cooking
10
mins
Keto Blueberry Yoghurt Cheesecake
- No refined sugar
Directions
Step 1
Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm cake pan that has a removable base, with baking paper.
Step 2
Combine flour, walnuts, butter and cinnamon. Press into the base of prepared pan. Bake for 10 minutes, and allow to cool.
Step 3
Pour ¼ cup of boiling water over gelatine, stir to dissolve then microwave for 25 seconds. Set aside.
Step 4
Place cream cheese and Stevia in a large mixing bowl. Beat with electric beaters until smooth. Add gelatine mixture slowly until well incorporated. Then fold in yoghurt and lemon. Pour over base and press in some blueberries. Refrigerate for 2-3 hours.
Step 5
For serving, sprinkle with more blueberries and shaved coconut.
Tips
- Cheesecake will last in the fridge for 3-4 days.
Ingredients
- 1/4 cup McKenzie's Coconut Flour
- 1 cup walnuts, chopped
- 80g butter, melted
- 1/2 tsp McKenzie's Ground Cinnamon
- 3 tsp McKenzie's Gelatine Leaves
- 500g cream cheese, cubed and softened to room temperature
- 1/2 cup Stevia
- 1 cup natural yoghurt
- 2 tsp finely grated lemon rind
- Blueberries, for serving
- McKenzie's Shaved Coconut (Dried), for serving
