Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar)


This baked Greek yoghurt first appeared on my former blog, The Culinary Jumble, in August 2017. Some slight amendments have been made to the post, recipe and images.

What is nicer than a good cheesecake? A baked Greek yoghurt cheesecake, topped with fresh berries bursting with flavour? Not a lot, for sure. But, here’s a little secret: this recipe is not a cheesecake at all, technically speaking. Not one tiny little teaspoon of cheese to be found anywhere. Which leads to a quandary: what happens when it looks like a cheesecake and tastes like one but isn’t? Seriously though, I wish I had the time to worry about this kind of thing. Who cares what it’s called? All you need to know is that it is delicious.



I love a gloriously rich, creamy, sugary, decadent cheesecake as much as the next person, as my honeycomb and white chocolate cheesecake will attest. But this isn’t it. Don’t get me wrong, it is absolutely gorge, but don’t go making it with the thought that it is going to taste like a regular cheesecake. It doesn’t. It is made with Greek yoghurt and while it is creamy, the yoghurt gives it a slightly denser texture.

The crust is gluten free with no refined sugar and it doesn’t have a traditional cookie crumb type consistency. However, any flour would work in the crust, so if you don’t have gluten free flour (or don’t use it) just swap the sorghum flour for any flour you like. 

The topping is beautiful, fresh from my garden, blueberries with a touch of honey to sweeten them. That’s it. Like the majority of my recipes, there is no fannying about in the kitchen with horrendously difficult instructions or weird ingredients. I’ve got amazing blueberries growing in my garden right now, but you could seriously top this with anything you liked. Or even leave it entirely naked, if you wished.



Most experts will tell you that to make a good cheesecake, it needs to placed in a water bath (which always makes me giggle because I imagine desserts lazing around in a bath-tub), which is fine, if you want a silky smooth, perfect cheesecake. But life’s not perfect, and as this is me (and more importantly my recipe), I’ve never done it. Just saying. Of course, I’m not telling you not to do it, just what I do; so please, whatever makes you happy (also makes me happy). If  you are all for an easier life like me (aka a lazy bugger), follow my method.

The cheesecake is fairly small, baked in a 18cm (6″) tin and serves 6-8 people.

If you like healthier cheesecakes, check out these 11 most exquisite cheesecakes (you will never believe are healthier).


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Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar)



  • 55g (¼ cup) sorghum flour (see note 1)
  • 40g (¼ cup) ground almonds/meal (see note 2)
  • 2 tablespoons coconut sugar
  • ½ teaspoon cinnamon
  • 30g (2 tbs) butter (melted)


  • 500ml (2 cups) plain Greek yoghurt
  • 1 teaspoon vanilla sugar
  • 2 tablespoons honey or maple syrup
  • juice of ½ lime (around 1 tablespoon)
  • 2 eggs
  • 1 tablespoon corn starch


  • 75g (¾ cup) blueberries
  • 2 tablespoons honey
  • 3 tablespoons water


  • Pre-heat the oven to 350ºF (175ºC) and grease a small spring-form pan (mine is 18cm/6 inches).


  • Melt the butter and set to one side.
  • Mix the other crust ingredients together in a bowl and add in the butter. Stir until it is combined and then pour out into the prepared tin. Press down with a back of a spoon until it is even (there isn't enough to go up the sides, this is just a base).
  • Bake for ten minutes, remove from the oven (don't switch it off) and then allow to cool for a while.


  • In the meantime, prepare the filling: whisk all filling ingredients together until light and smooth. Pour over base.
  • Cook for 45 minutes (the top should still be jiggly but have an overall appearance of being set).
  • Turn off the oven and leave the cheesecake inside until it has cooled (it will still be a little warm to the touch but you should be able to remove it from the oven without a cloth/oven-mitten. If you miss this step and remove the cheesecake immediately, it is more likely it will develop huge cracks due to the sharp switch in temperature.
  • Leave to cool completely, cover and then place in the fridge overnight.


  • For the fruit compote: heat the topping ingredients together in a pan for around 10 minutes, just until the juice thickens - don't mush the berries, try to keep them whole (albeit mushy).
  • Remove the outside of the spring-form and pour compote over the cheesecake. Serve immediately. Any leftovers should be covered and kept in the fridge. Enjoy!


Disclaimer: I use grams to measure my ingredients. To help out my American readers, I've used online sources to convert to cups. As these have not been verified by myself, I cannot guarantee that they are accurate. My recommendation would be to always use scales!
  1. This cheesecake doesn't need to be gluten free. Just substitute the sorghum flour with spelt or regular flour (or any other kind of gluten free blend).
  2. You can use coarse almond meal or ground almonds (or even almond flour). However, as above, this can be substitute for regular or spelt flour.
Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar)Baked Greek Yoghurt Cheesecake with Blueberry Compote (no refined sugar)

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