This recipe for a no-bake Kefir cheesecake makes the perfect springtime dessert with a gut-friendly boost.

  • 1/2 cup Bio-tiful Original Kefir
  • 450g Cream Cheese or Quark
  • 1/4 cup + 2 Tbsp powdered sugar
  • 1 Tbsp arrowroot starch (to thicken)
  • 1/2 tsp vanilla extract
  • 1 small beetroot, steamed, peeled and cooled
  • 1 1/2 cups gluten-free digestive biscuits
  • 6 Tbsp coconut oil, melted
  • 1 Tbsp granulated sugar

Directions

  1. To make the base: In a mixing bowl, stir together the digestive biscuits and granulated sugar. Stir in the melted coconut oil until well combined. Press the mixture into the bottom of a 6-8-inch spring form pan.
  2. To make the filling: Add the Kefir, cheese/quark, powdered sugar, vanilla, arrowroot starch and beetroot into a blender. Blend on high until extremely smooth (make sure there are no chunks of beetroot left)
  3. Pour the filling into the spring form pan on top of the crumb base. Cover and place in the freezer for four hours, or overnight.
  4. Before serving, release the spring form pan and allow the cake to thaw for five minutes before cutting. Top with additional berries, seeds or chocolate hearts to your taste.
  5. Decorate with berries, pomegranates and coconut shavings.

 

 

photography by @fatchickbigsmoke

Please share your Kefir recipes with us @biotiful_dairy.