My no bake milk kefir cheesecake is filled with probiotics from the kefir and still the delicious taste of a regular no bake cheesecake. I’ve been loving experimenting with different recipes using milk kefir and this is one of them. With a buttery graham cracker crust and creamy inside filling, you will love this recipe!
What is milk kefir
Milk kefir is basically just fermented milk. You can ferment cows milk, goats milk, or sheep milk. Any milk that contains lactose. In order to ferment milk you need milk kefir grains. I bought mine from cultures for health.
It contains a ton of beneficially microbes, AKA probiotics. It’s easier to digest than regular milk because some of the lactose is broken down during the fermentation process. It helps support a healthy immune system. It helps diversify your gut microbiome.
What strains of probiotics does it contain? It contains Lactobacillus kefiri, Lactobacillus kefiranofaciens, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, Lactococcus lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Bifidobacterium bifidum and Bifidobacterium longum. Which is ALOT of probiotics. Your typically bottle of probiotics probably contains less strains than this, at a higher price point.
It also contains lots of beneficial yeasts and microbial strains. It’s often times more diverse than yogurt.
Milk Kefir is a superfood and I’ve noticed such a difference in my digestive health since drinking it everyday.
Why add milk kefir to no bake cheesecake?
Well, milk kefir can be substituted in almost any recipe that calls for sour cream, yogurt, or buttermilk. It’s the perfect addition to a no bake cheesecake because since it’s not being heated, all of those probiotics remain.
Ingredients
Milk Kefir – homemade or store bought, but homemade usually contains more strains of beneficial bacteria. I bought mine from Cultures for Health.
Cream cheese
Heavy Cream
Sugar
Lemon juice
Graham crackers
Butter
Coconut oil
How to make no-bake cheesecake
Step 1: A couple of hours before making this set out your cream cheese so it is softened to room temperature. Make your crust by adding the graham crackers to a blender or food processor to make them into crumbs. Add melted butter, coconut oil, and coconut sugar to the crumbs and mix. Add your mixture to a 9×13 pan and press firmly and evenly into the bottom. Place in the refrigerator.
Step 2: Make your cheesecake filling. Whip the heavy cream until stiff peaks form. In a separate bowl whip the cream cheese and sugar together until smooth and add in the other ingredients and whip for a few more minutes. Fold in the whipped heavy cream.
Step 3: Layer on your cheesecake filling on top of the graham cracker crust. Add any desired toppings such as fruit or leave plain. Refrigerate for at least 3 hours.
Yes. I just prefer to use natural sugars wherever I can.
Yes, I said a 9×13 pan because the average baker may not have a springform pan.
No-bake milk kefir cheesecake
Ingredients
Equipment
Method
- Start by crushing your graham crackers in a blender or food processor. Add crumbs to a medium sized bowl and pour in the melted butter, coconut oil and coconut sugar. Mix together and add to a 9×13" pan or a springform pan. Place into the refrigerator.2 cups Graham cracker, 1/2 cup salted butter, 2 tbsp coconut oil, 1/3 cup coconut sugar
- Make the cheesecake filling: Using a hand mixer with a whisk attachment whip the heavy cream into stiff peaks. set aside. Add the cream cheese and sugar to another large bowl and whip until smooth then add the kefir, lemon juice, and vanilla extract and mix again. Use a spatula to scrape the sides of the bowl and whip again. Fold in the whipped heavy cream with a spatula.1 cup heavy cream, 3/4 cup Milk kefir, 16 oz cream cheese, 3/4 cup sugar, 1 tbsp lemon juice, 1/2 tsp vanilla extract
- Add your cheesecake filling on top of the graham cracker crust and smooth out the top. Add any desired toppings. Cover pan with plastic wrap and refrigerate for at least 3 hours. Store in the fridge