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!
Whether you use kefir cheese, homemade cream cheese or yogurt cheese, this is an easy recipe for a vegetarian no-cook fruit cheesecake.
Flavours
This probiotic cheesecake can easily be turned into all sorts of different cheesecake flavours. Here’s some delicious flavour 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.
- 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 and chop 1/4 cup of pecans. Add them to the cream cheese filling, then top with a date caramel sauce.
Probiotic Cheesecake
Yes! Yes! YES! It is possible to make a probiotic cheesecake. This delicious no-cook cheesecake is easily adjusted for a gluten-free and sugar-free diet. Try all 4 serving suggestions: black forest, lemon blueberry, raspberry swirl and pecan caramel.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6" round cake 1x
- Category: Desserts
- Method: No-cook
Ingredients
Crust
- 1 1/4 cups cookie crumbs
- 1/4 cup butter, softened
Filling
- 2 cups cultured cream cheese
- 1 cup sugar (see notes for sugar-free alternatives)
- 2 teaspoon vanilla extract
- 1 cup cultured heavy cream
Topping
- 2 cups chopped fresh fruit
- 1 tbsp lemon juice
Instructions
- Mix together cookie crumbs and butter in a bowl until well incorporated. Press into an 6″ spring-form cake pan or pie plate.
- 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. If it needs sweetening then add a bit of sugar.
- Feel free to make a cooked fruit sauce by mixing the fruit with 1 tbsp of chia seeds, then heat the mixture until it starts to bubble. Otherwise, serve with fresh fruit.
- Top the cheesecake with the fruit right before serving.
Notes
- Feel free to use kefir cheese or yogurt cheese instead of cream cheese. Just make sure that the 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 date sugar
, xylitol
or stevia
(affiliate links.) I recommend date sugar as the best sugar free alternative for this recipe because it will be able to thicken the cream, similar to white sugar.
- For a gluten free cheesecake use gluten free cookies or replace the cookie crumbs with almond meal with butter for an even healthier option.
- See the section above for four different flavour suggestions.
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(affiliate links.) I recommend date sugar as the best sugar free alternative for this recipe because it will be able to thicken the cream, similar to white sugar.Keywords: gluten free, sugar free, probiotic, healthy, kefir cheese, yogurt cheese, no-bake, egg-free, gelatin-free, nut-free, treat, 30 minutes or less
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?
Thanks!
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!