Yogurt Blueberry Cheesecake with Crunch Granola Crust
Makes one 9-inch gluten-free pie
for the crust:
2 cups gluten-free Original Recipe Crunch Granola
2 tablespoons sugar
4 tablespoons unsalted butter, melted
for the filling:
1 ½ cups plain yogurt
12 ounces cream cheese, room temperature
4 ½ tablespoons sugar
1 ½ teaspoons pure vanilla extract
for the topping:
5 ounces (1 cup) blueberries
honey
Crust:
1. Preheat oven to 350°F.
2. In a food processor, pulse 2 cups granola with the sugar until crumbly.
3. Drizzle in butter, process until combined but mixture is still crumbly.
4. Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides.
5. Refrigerate until firm, about 15 minutes.
6. Bake until crust is golden and fragrant, about 10 minutes.
7. Transfer to a wire rack to cool completely.
Filling:
8. Place yogurt in a cheesecloth-lined sieve over a medium bowl; let drain at least 1 hour. Discard liquid.
9. With an electric mixer on medium-low speed, beat cream cheese until smooth.
10. Add sugar and vanilla; beat until smooth.
11. Add strained yogurt, and beat on low speed until smooth.
12. Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day.
13. Just before serving, arrange blueberries on top, drizzle with honey, and serve!
Please note: Just about any fruit would work perfectly with this recipe. Use your favorite!
for the crust:
2 cups gluten-free Original Recipe Crunch Granola
2 tablespoons sugar
4 tablespoons unsalted butter, melted
for the filling:
1 ½ cups plain yogurt
12 ounces cream cheese, room temperature
4 ½ tablespoons sugar
1 ½ teaspoons pure vanilla extract
for the topping:
5 ounces (1 cup) blueberries
honey
Crust:
1. Preheat oven to 350°F.
2. In a food processor, pulse 2 cups granola with the sugar until crumbly.
3. Drizzle in butter, process until combined but mixture is still crumbly.
4. Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides.
5. Refrigerate until firm, about 15 minutes.
6. Bake until crust is golden and fragrant, about 10 minutes.
7. Transfer to a wire rack to cool completely.
Filling:
8. Place yogurt in a cheesecloth-lined sieve over a medium bowl; let drain at least 1 hour. Discard liquid.
9. With an electric mixer on medium-low speed, beat cream cheese until smooth.
10. Add sugar and vanilla; beat until smooth.
11. Add strained yogurt, and beat on low speed until smooth.
12. Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day.
13. Just before serving, arrange blueberries on top, drizzle with honey, and serve!
Please note: Just about any fruit would work perfectly with this recipe. Use your favorite!
