{ "id": 28626, "date": "2026-11-02T15:31:10", "date_gmt": "2026-11-02T07:31:10", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-no-bake-cheesecake\/" }, "modified": "2026-11-02T15:31:10", "modified_gmt": "2026-11-02T07:31:10", "slug": "kefir-no-bake-cheesecake", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-no-bake-cheesecake\/", "title": { "rendered": "No-bake kefir cheesecake" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

A buttery graham-cracker base, a pale cream cheese layer and a purple blueberry layer come together without an oven. Milk kefir, a sour, lightly fizzy drink as thick as runny yogurt, gives the filling a fresh tang. Gelatin does the oven's job, setting the cream into slices that melt on the tongue.<\/p>\n

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Prep time<\/span>20 min<\/strong><\/div>\n
Total time<\/span>4 h 55 min<\/strong><\/div>\n
Makes<\/span>8 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"No-bake<\/figure>\n

An American dessert that started in the icebox<\/h2>\n

Setting a dessert in the cold instead of the oven is an old American habit. Icebox pies needed no baking, so they became summer favourites, and some were set with gelatin. By the early 1960s, gelatin cookbooks were printing no-bake cheesecakes, and in 1966 a boxed mix appeared that needed only milk. The kefir version carries on that line: a cool, creamy cheesecake that sets in the fridge instead of the oven.<\/p>\n

Why gelatin suits a kefir filling<\/h2>\n

Kefir flows like runny yogurt, and gelatin is what makes it sliceable. Gelatin binds water into a soft gel that melts at body temperature, so each slice feels creamy rather than stiff. Agar and kanten start setting at room temperature, mix poorly with cold ingredients and give cheesecake a firmer bite. Use full-fat block cream cheese, softened but not warm: cold cheese leaves lumps, warm cheese makes a runny filling, and the softer spreadable kind can need more gelatin.<\/p>\n

Marbled, single-colour or topped with fruit<\/h2>\n

Draw a knife through the two layers for a marbled top, or stir the blueberry sauce through all the filling for a single purple cake. A spoonful of blueberry jam on each slice adds extra sweetness and fruit. Fresh strawberries or a cherry or lemon pie filling make good toppings too. Chocolate sandwich cookies give you a chocolate base, and muffin cups turn the filling into individual cakes.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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No-bake kefir cheesecake<\/h2>\n<\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>5 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Freezing and chilling <\/span>4 hours<\/span><\/span> hours<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>4 hours<\/span><\/span> hours<\/span> 55 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>8<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Biscuit base<\/h4>