Name: Lemon Blueberry Yogurt Cheesecake!! (No Bake, Eggless & Gluten free) recipe by Priti Mohta at BetterButter
Prep time: 240 min
Total time: 240 min
Yield: 10
Ingredients: 1.5 cup of lightly toasted almonds & cashew mix; About 20 pitted soft dates (chopped into small pieces); 200 grams cream cheese, softened ( I used Philadelphia); 200 grams hung yogurt.; 250 grams sweetened condensed milk; 3 tsp agar agar powder, dissolve in 1/4 cup of boiling water; 1/3 cup of fresh yellow lemon juice; 2.5 tbsp grated lemon rind; 1/2 cup of fresh blueberries; 1 yellow lemon sliced thinly in quarter moons for decoration/ toppings .; Some fresh mint leaves and lavender flowers for decoration/ toppings (optional)

ABOUT Lemon Blueberry Yogurt Cheesecake!! (No Bake, Eggless & Gluten free) RECIPE

I created this no bake, eggless & gluten free cheesecake for my birthday this year. As my husband follows gluten free diet and I wanted to make a gluten free cheesecake, Greek yogurt came in handy just at that time and this gorgeous & yummlicious Cake was born. It's perfect for almost all occasions, after all who can deny such an inviting cheesecake when offered! Can You??

Ingredients Serving: 10

1.5 cup of lightly toasted almonds & cashew mix
About 20 pitted soft dates (chopped into small pieces)
200 grams cream cheese, softened ( I used Philadelphia)
200 grams hung yogurt.
250 grams sweetened condensed milk
3 tsp agar agar powder, dissolve in 1/4 cup of boiling water
1/3 cup of fresh yellow lemon juice
2.5 tbsp grated lemon rind
1/2 cup of fresh blueberries
1 yellow lemon sliced thinly in quarter moons for decoration/ toppings .
Some fresh mint leaves and lavender flowers for decoration/ toppings (optional)

Instructions

In a food processor, blend toasted almond & cashew into coarse texture, not finely powdered.
Remove and blend pitted dates, till it comes together and forms a ball.
Add almond & cashew mix to dates and mix well till it all comes together nicely. You may use hands to mix it well.
Take a 22 cm spring form pan and press this dates, dry fruits mix nicely into the base of the pan and keep in the fridge to chill.
Beat cream cheese & hung yogurt using a hand or standing mixer until forms a smooth texture.
Add in condensed milk & agar agar mix and beat until smooth.
Add in lemon juice and rind and beat till combined nicely.
Pour the mix into pre prepared chilled base and refrigerate for 4 hours or overnight.
Garnish with fresh blueberries, lemon wedges and lavender flowers and serve Chill.

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