Yes! Yes! YES! It is possible to make a delicious probiotic cheesecake. Not only that… it’s possible to take this simple, no-cook cheesecake recipe and make it sugar-free and gluten-free!
It’s really easy to turn a no-cook cheesecake into a probiotic cheesecake. All you have to do is use cultured cheese or cultured whipping cream!
Here are a few options for adding a probiotic boost to your cheesecake. Even better… making your own cultured cheese is zero waste and affordable!
- Pressed milk kefir cheese
- Homemade French-style cream cheese
- Thick yogurt cheese
- Simple cultured whipping cream
My favorite part about making no-cook cheesecake is all the flavor options. Honestly, this basic recipe works whether you want to use a gluten-free crust or an alternative sweetener.
Here are delicious combinations:
- Black Forest Cheesecake: make a base of chocolate brownie crumbs pressed into the bottom of the pan and serve the cheesecake with cherries on top. (See photo at the top of the post).
- Lemon Blueberry Cheesecake: make a graham cracker crust and serve with blueberries with lemon zest.
- 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 then chop 1/2 cup of pecans. Mix them with 1 cup of cookie crumbs for the crust. Top the cheesecake with date caramel sauce.
- Strawberry Cheesecake: Use a graham cracker crust and top with strawberry sauce. (See photo above).
- Healthy Enough For Breakfast Cheesecake: This is a rich but not very sweet treat. Use ground dates instead of sugar and make a crust with almond flour instead of cookies. (See photo below).
Yes! Yes! YES! It is possible to make a healthy cheesecake. This delicious no-cook cheesecake is easily adjusted for a gluten-free and sugar-free diet. Try all the flavor options: black forest, lemon blueberry, raspberry swirl, and more!
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6” round cake 1x
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
- 1 1/4 cups cookie crumbs
- 1/4 cup butter, softened
- 2 cups cream cheese
- 1/4 to 1 cup sugar (see notes for sugar alternatives)
- 2 teaspoon vanilla extract
- 1 cup whipping cream
- 2 cups chopped fresh fruit
- 1 Tbsp lemon juice
- Mix together cookie crumbs and butter in a bowl until well incorporated. Press into an 6″ spring-form cake pan or pie plate.
- Let the cheese warm up to room temperature before mixing. While store bought blocks of cream cheese work in this recipe, it’s easier to make with softer, homemade cream cheese. See the section above for a few options.
- I’ve tested this cake with as little as 1/4 cup of sugar. Using full, 1 cup for typical sweetness.
- Beat together the cheese, sugar and vanilla in a bowl until smooth and spreadable.
- Whip the cream in a separate bowl, then whip it into the cheese mixture until everything is smooth.
- Pour cream cheese mixture onto the prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours.
- Meanwhile, mix the fruit with lemon juice. If it needs sweetening then add a bit of sugar. Set the fruit aside to soften while the cheesecake firms up.
- Top the cheesecake with the fruit right before serving.
- This works as a sugar-free cheesecake! Feel free to completely eliminate the sweetener or replace it with alternatives like xylitol or stevia.
- For a gluten-free cheesecake use gluten-free cookies or replace the cookie crumbs with almond meal for an even healthier option.
- See the section above for 6 different flavor suggestions.
Keywords: gluten free, sugar free, probiotic, healthy, kefir cheese, yogurt cheese, no-bake, egg-free, gelatin-free, nut-free, treat, 30 minutes or less
Anna Marie Spackman
Thank you, this looks delicious
I plan on making a kefir cheesecake for thanksgiving but want to make it a pumpkin cheesecake! How can I add a can of pumpkin to this recipe?
I’m guessing you want a non-cooked pumpkin cheesecake recipe. I’ve actually never tried it, but it sounds delicious. I would maybe sub in the pumpkin for the whipping cream, though it won’t be as firm. So I would use something like gelatin or agar to the recipe. Alternatively you could use a cooked pumpkin cheesecake recipe and just sub kefir cheese in for cream cheese. It would still be probiotic if you used cultured whipping cream on top. I would love to hear what you end up doing. I’d like to try it myself next year. (Canadian Thanksgiving is early October).
Been making kefir for awhile. Finally started learning how to make cheese. Way cool. This recipe is absolutely delicious!
Thanks! We love it too!
This is amazing!