No-bake kefir cheesecake

Prep Time 20

Cook Time 5

Freezing and chilling 4 30

Total Time 4 55

Servings servings

Print the recipe

Ingredients

Biscuit base

▢ 200 g graham cracker crumbs Crush finely; plain digestive biscuits can replace the crackers by weight.
▢ 100 g butter Melt before mixing with the crumbs.

Kefir and blueberry filling

▢ 350 ml plain milk kefir Unsweetened.
▢ 500 g cream cheese Two 250 g blocks of full-fat cream cheese; let them soften before mixing.
▢ 4 tbsp honey Taste the filling and add a little more if you like it sweeter.
▢ 1 tbsp unflavoured gelatin powder Use ordinary powder that needs soaking before heating; measure a level tablespoon.
▢ 75 ml plain water Use cold drinking water for soaking the gelatin.
▢ 150 g blueberries Fresh or frozen.

You will need

23 cm springform pan
Baking paper
Electric hand mixer
Mixing bowls
Small saucepan
Silicone spatula and knife

Instructions

Prepare the base

Line the bottom of the springform pan with baking paper.
Mix the biscuit crumbs with the melted butter until all the crumbs are evenly moistened.
Press the crumbs firmly into an even layer on the bottom of the pan. Refrigerate while you make the filling.

Make the filling

Cook the blueberries in the small saucepan over medium heat for 3–5 minutes, stirring occasionally, until most berries burst into a purple sauce. Transfer to a bowl to cool.
Pour the cold water into the cleaned saucepan and sprinkle the gelatin evenly over the surface. Leave for 5 minutes to absorb the water.
Beat the softened cream cheese, kefir and honey until smooth, scraping down the sides and bottom of the bowl as needed.
Warm the soaked gelatin over low heat, stirring until fully dissolved. Do not boil; let it cool slightly while keeping it liquid.
Stir about 4 tablespoons of the cream cheese mixture into the dissolved gelatin. Slowly pour this mixture into the remaining filling while beating until combined.

Layer and chill

Pour half the filling over the chilled biscuit base.
Stir the cooled blueberry sauce into the remaining filling, then pour it gently over the plain layer.
Keep the cake in its pan and freeze for about 30 minutes, then refrigerate for at least 4 hours, or overnight. Do not unmould until the filling is firm enough to slice all the way through.
Run a knife around the inside edge of the pan to loosen the cake, release the ring and cut into 8 portions.

Storage and safety

Check that the centre has set before unmoulding; a firm surface alone is not enough. Store covered at 4°C (40°F) or below and eat within 4 days, or sooner if either dairy ingredient reaches its use-by date. Return to the fridge promptly after serving. Discard cake left out for more than 2 hours, or 1 hour when the temperature is above 32°C (90°F).