Posted by Satisfy your cravings without turning the oven on with this no-bake kefir cheesecake recipe. Sweet, simple, and full of gut-healthy probiotic goodness, this quick dessert is a win-win in my book!
Why You’ll Love This Recipe:
- Easy cheesecake recipe
- Contains probiotics
- Excellent way to use up excess milk kefir
- Quick dessert idea
- No oven needed
- Creamy and delicious
Ingredients:
Cheesecake Crust:
- 10 graham cracker sheets
- 5 tablespoons butter, melted
- 1 tablespoon sugar
Kefir Cheesecake Filling:
- 1 1/2 cups heavy whipping cream
- 2 teaspoons cornstarch or arrowroot powder
- 1/2 cup sugar
- 2 (8 oz) packages cream cheese, softened and cut into small pieces
- 1/2 cup kefir
- Zest of 1 lemon
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh fruit such as strawberries, blueberries, or raspberries (optional)
How to Make Cheesecake:
- Prepare the Crust:
- Place the graham crackers and sugar in a food processor and blend until finely ground.
- Pour the mixture into a bowl and stir in the melted butter. Press the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
- Freeze the crust for 10-15 minutes or until it is set.
- Prepare the Filling:
- Fit a stand mixer with the paddle attachment. Add the softened cream cheese, sugar, and kefir. Beat until combined. Scrape down the sides of the bowl.
- Add lemon zest, lemon juice, vanilla extract, and a pinch of salt. Beat on low until mixed, then increase the speed to medium and beat for 3 minutes. Set the mixture aside in a separate bowl.
- Whip the Cream:
- Using the whisk attachment on a stand mixer (or a hand mixer), whip the heavy whipping cream and cornstarch on medium until it begins to foam. Turn the mixer to high and whip until stiff peaks form.
- Combine the Mixtures:
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Assemble the Cheesecake:
- Pour the cheesecake filling into the prepared crust. Cover with plastic wrap and refrigerate for 4-6 hours, or until firm.
- Serve:
- Once set, unmold the cheesecake and top with sliced strawberries or your favorite fruit before serving.
Notes:
- Kefir: Using milk kefir gives the cheesecake a slight tang, which balances the sweetness of the filling. You can use plain yogurt as an alternative, but kefir adds a unique flavor and probiotic benefits.
- Whipping the Cream: Be sure to whip the cream to stiff peaks for the best texture. If it’s under-whipped, the filling may be too loose.
- Chilling Time: The cheesecake must chill for at least 4-6 hours to set properly. If possible, refrigerate it overnight for a firmer texture.
Tips & Tricks:
- Removing from the Springform Pan: If the crust sticks to the outside of the pan, wrap a hot towel around the outside edges for 1-2 minutes. This will help loosen the sides so you can easily remove them.
- Firming the Cheesecake: If the cheesecake doesn’t set after the recommended time, it might need more time in the fridge. If you’re in a rush, you can also place it in the freezer for about 1 hour to speed up the setting process.
- Crust Variations: If you prefer a gluten-free version, you can substitute the graham crackers with gluten-free biscuits or crushed nuts.
- Flavor Add-ins: For an extra twist, try adding chocolate chips, cocoa powder, or vanilla bean paste to the filling for a unique flavor.
FAQs:
Q: Can I use a different type of crust? A: Yes! You can swap the graham cracker crust with crushed cookies (like digestive biscuits or gluten-free cookies) or even use a nut-based crust for a low-carb version.
Q: Can I make this cheesecake dairy-free? A: Yes, you can use dairy-free alternatives like coconut cream for the whipped cream and dairy-free cream cheese. Just make sure your kefir is dairy-free if needed.
Q: How do I remove a no-bake cheesecake from a springform pan? A: If the crust sticks to the outside of the pan, wrap a hot towel around the outside edges for a minute or two. Gently remove the sides, slide out the springform pan bottom, and slice the cheesecake.
Q: How long should I leave a no-bake cheesecake in the fridge? A: For the best results, chill the cheesecake in the fridge for 4-6 hours, or overnight, to allow it to set properly.
Q: Can I make this cheesecake ahead of time? A: Yes! This cheesecake is perfect for making ahead. Just prepare it the night before and allow it to set overnight for the best texture.
Q: Can I freeze this cheesecake? A: Yes, you can freeze the cheesecake. After it has set, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw in the fridge before serving.
Nutritional Information (per serving):
- Calories: 400 kcal
- Protein: 5 g
- Carbohydrates: 28 g
- Fat: 31 g
- Fiber: 1 g