Satisfy your cravings without turning the oven on with this no-bake kefir cheesecake recipe. Sweet, simple and full of gut-healthy probiotic goodness, I’d say this quick dessert is a win-win in my book!
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
Instructions
Place the graham crackers and sugar in a food processor and blend until they are finely ground. Pour the graham crackers into a bowl and stir in the melted butter. Press into a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer. Freeze for 10-15 minutes or until the crust is set.
Fit a stand mixer with the paddle attachment. Add softened cream cheese, sugar and kefir. Beat until combined. Scrape down sides of bowl. Add lemon zest, lemon juice, vanilla and salt. Beat on low until ingredients are mixed together. Increase speed to medium and beat for 3 minutes. Set aside mixture in a separate bowl.
Using the whisk attachment on a stand mixer (or a hand mixer), whip heavy whipping cream and cornstarch on medium until it begins to foam. Turn mixer to high and whip until stiff peaks form. Fold whipped cream into cream cheese mixture. Pour cheesecake filling into crust, cover with plastic wrap and refrigerate for 4-6 hours.
To serve, unmold cheesecake. Top with sliced strawberries or your favorite fruit.
