Refrigerate the coconut milk overnight before proceeding with the recipe.
Take the coconut milk out from the fridge, take care not to turn it upside down. Open and remove with a spoon the solid part of the milk. The remaining liquid can be kept it in the fridge for a few days and be used in smoothies, drinks and desserts.
Line an 8 inch springform pan with parchment paper and turn the oven on at 350°F.
Put the biscuits and apple sauce into a mixer, blend to obtain a smooth mixture and spread it into the pan to form an even layer.
Whip the coconut cream using a whisk. Add the yogurt, sugar, flour, salt, and lemon zest. Mix again with the whisk to get a smooth and creamy batter.
Pour the filling batter over the cookie crust and bake 35 minutes.
Remove the cheesecake from the oven and let it cool down.
Transfer the cheesecake onto a serving plate; top with blueberries compote and fresh fruit. Chill the cheesecake in the fridge one hour before serving.
This healthy baked cheesecake keeps well in the fridge up to 4 days. You can change the fruit topping according to taste and season.