This Kefir Cheesecake is so simple & delicious!
We know that sometimes you need a little indulgence, something with just the right amount of sweetness to feel just a little naughty! This no-bake creamy kefir cheesecake is EXACTLY that. Sweet, creamy and still packed full of gut lovin’ goodness you can make this as one large cheesecake for sharing *ahem* or make in individual Kilner pots for the perfect breakfast/snack/dessert. This recipe is one that you and all the family can enjoy, for more great recipes that the family can enjoy see here.
250ml Yorlife Natural Kefir
450g Low Fat Cream Cheese
65g Icing Sugar or a sugar free alternative like the amazing Sukrin Natural sweetener
1 Tbsp Arrowroot starch
1/2 tsp Vanilla extract
1 small Cooked Beetroot, peeled.
200g Digestive biscuits or of you want an really healthy alternative checkout this unreal vegan hobnob recipe
4 Tbsp coconut oil, melted
1 Tbsp Honey
We made this is Kilner jars to create individual breakfast treats that morning-you will totally thank you for but the measurements above are also correct for making one full sized cheesecake.
To make the crust; smash the digestive into a crumb mixture0 to do this pop all the biscuits in a sandwich bag and bash out some of that pent up frustration we all secretly have with a rolling pin until you have a fine crumb mixture. Add to a mixing bowl with the melted coconut oil and honey and stir through. Alternately you can make this uber healthy but oh so yummy vegan crumb mix from Nadia’s Kitchen. Place in either jars or a round shallow cake tin and press down until firm, smooth and flat.
To make the top: Add all the other ingredients to a food processor and mix until smooth- you want to make sure there’s no beetroot lumps. Pour on top of your crumb mix and pop in the freezer for a couple of hours or the fridge overnight. Serve with fresh berries, a drizzle of honey or anything else you fancy!