Yes! Yes! YES! It is possible to make a probiotic cheesecake. Not only that… it’s possible to take this basic, no-cook cheesecake recipe and turn it into a delicious sugar-free, gluten free and whatever flavour your heart desires cheesecake!
- 1¼ cups cookie crumbs
- ¼ cup butter, softened
- ¼ cup sugar
- 2 cups cream cheese (see notes for options)
- 1 cup sugar (see notes for alternatives)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fruit (see below for suggestions)
- 1 tbsp lemon juice
- Sugar to taste
- Mix together cookie crumbs, butter and sugar in a bowl until well incorporated. Press into a spring-form cake pan.
- Beat together the cheese, sugar and vanilla in a bowl until smooth and spreadable.
- Whip the cream separately, then whip it into the cheese mixture until smooth.
- Pour cream cheese mixture onto the prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
- Mix the fruit with lemon juice and sugar, either until slightly thickened
- Top with the fruit right before serving.
-To make your cheesecake probiotic, use kefir cheese, yogurt cheese or homemade cream cheese. Make sure your cheese is firm by pressing out the whey.
-This works as a sugar free cheesecake! Feel free to completely eliminate the sweetener or replace it with alternatives like xylitol or stevia.
-I used an 8″ springform pan, but you could also use a pie plate.
- Black Forest Cheesecake: chocolate brownie crumbs pressed into the bottom of the pan with cherries on top.
- Lemon Blueberry Cheesecake: graham cracker crust and blueberries with lemon zest on top.
- Raspberry Swirl Cheesecake: Stir 1/2 cup of fresh raspberries into the cream cheese filling so that it swirls into the white cheese layer, then top with more fresh raspberries.
- Caramel Pecan Cheesecake: Roast and chop 1/4 cup of pecans. Add them to the cream cheese filling, then top with caramel sauce.