No-Bake Kefir Blueberry Cheesecake

This easy probiotic no-bake cheesecake is made with blueberry kefir and it's gluten-free, super delicious, and good for you.

Looking for a cake that is quick and easy to make, delicious, and perfect to serve at the dinner party?

This no-bake kefir blueberry cheesecake is just what you need because it's a breeze to make, gluten-free, it has no added refined sugar, and it is packed with live probiotics.

This delicious recipe is inspired by Nancy's Yogurt, a family-operated creamery that's been putting love into its cultured products for nearly 60 years. All opinions are my own. When it comes to health, even physicians and hospitals turn to Nancy's as a probiotic source to promote good health.

They are made with local, organic whole milk from pasture-raised cows on Northwest farms. There are only a few family-owned food companies like Nancy's with respectable values. Their story is truly inspiring.

I've been a big fan of kefir for decades and a lifetime cheesecake lover. Trying (and sometimes failing) to eliminate processed food from my diet, I've been looking for alternatives that won't taste like cardboard.

For this no-bake kefir blueberry cheesecake, I used Nancy's blueberry flavored kefir that is lightly sweetened with organic agave nectar, so I only added a bit of honey to sweeten it to my taste. The cake is still not too sweet, though.

Feeling inspired by the health benefits of kefir, I also opted for gluten-free Graham crackers for the crust. Now I can have my [cheese]cake and eat it too. 😉

How to Make No-Bake Kefir Blueberry Cheesecake:

1. Line a 9-inch springform pan with wax or parchment paper. Combine graham cracker crumbs with melted butter. Press the crumb mixture on the bottom of the pan. Refrigerate.
2. Put a small saucepan, over medium heat simmer blueberries, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 3-5 minutes.
3. In a mixing bowl using an electric mixer, beat the kefir, cream cheese, and sugar until smooth.
4. In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
5. Gradually beat in gelatin mixture into the kefir mixture. Pour half of the filling over the crust. Mix the remaining kefir mixture with blueberry sauce and gently pour over the first filling layer. Swirl, if desired.
6. Freeze the cheesecake until set, about 30 minutes. Run a knife alongside the rim first, and then gently remove the rim of the springform. Refrigerate until serving.
7. Garnish the cheesecake with fresh blueberries or decorate as desired. Keep refrigerated.

No-Bake Kefir Blueberry Cheesecake Recipe

By Jas

This easy probiotic no-bake cheesecake is made with blueberry kefir and it's gluten-free, super delicious, and good for you.

4.5 from 8 votes

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Resting Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Yields 8 servings

Calories 372 kcal

Ingredients

1x2x3x

• ▢ 8 oz. gluten-free Graham cracker crumbs
• ▢ 1 stick butter, melted
• ▢ 1 ½ cup Nancy's blueberry kefir
• ▢ 16 oz. Nancy's cream cheese
• ▢ 2 tablespoons honey
• ▢ 1 tablespoon gelatin powder, agar-agar for a vegetarian version
• ▢ 5 tablespoon boiling water
• ▢ 1 cup fresh or frozen blueberries

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Instructions

• Line a 9-inch springform pan with wax or parchment paper. Combine graham cracker crumbs with melted butter. Press the crumb mixture on the bottom of the pan. Refrigerate.
• In a small saucepan, over medium heat simmer blueberries, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 3-5 minutes.
• In a mixing bowl using an electric mixer, beat the kefir, cream cheese, and honey until smooth.
• In a small bowl, pour boiling water over gelatin. Stir until gelatin is completely dissolved. Let cool slightly. If it cools too much and it hardens, microwave for 15-20 seconds. Do not boil.
• Gradually beat in gelatin mixture into the kefir mixture. Pour half of the filling over the crust. Mix the remaining kefir mixture with blueberry sauce and gently pour over the first filling layer. Swirl, if desired.
• Freeze the cheesecake until set, about 30 minutes. Run a knife alongside the rim first, and then gently remove the rim of the springform. Refrigerate for at least 2 hours before serving.
• Garnish the cheesecake with fresh blueberries or decorate as desired. Keep refrigerated.

Notes

~ Free Tip ~

• Reserve one tablespoon blueberry sauce and drizzle over the top layer. Make swirls, using a tip of a knife or a toothpick.
• Make it even simpler by mixing the blueberry sauce with the entire kefir mixture.

Nutrition

Calories: 372kcal (19%) | Carbohydrates: 33g (11%) | Protein: 7g (14%) | Fat: 23g (35%) | Saturated Fat: 12g (60%) | Cholesterol: 67mg (22%) | Sodium: 395mg (16%) | Potassium: 142mg (4%) | Fiber: 1g (4%) | Sugar: 16g (18%) | Vitamin A: 865IU (17%) | Vitamin C: 1.8mg (2%) | Calcium: 134mg (13%) | Iron: 1.4mg (8%)

Keyword blueberry cheesecake recipe, lime cheesecake, no bake cake recipe

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