Cranberry No Bake Mini Cheesecakes With Lifeway Kefir
It is no secret why Lifeway Kefir is one of the best things we can add to our diets! This tart and tangy fermented milk beverage contains 12 live and active probiotic cultures and 25 to 30 colony-forming units. These beneficial bacteria and yeast-based probiotic cultures provide a myriad of health benefits, making kefir a perfect addition to breakfast, a light snack, a probiotic boost to recipes, and an excellent recovery drink after athletic activity! In lieu of magical holiday season, cozy days and nights with our families, and easy baking projects (even with kiddos!) I have created these delicious, no bake mini cheesecakes, using limited edition Lifeway Cranberry Creme Brulee Kefir and Farmer's Cheese, that can easily convert to Gluten Free and Sugar Free Version!
Ingredients
- 8 oz Graham or Gluten Free Cracker crumbs
- 1/2 cup (half a stick) unsalted butter, melted and cooled
- 1 1/2 cup Lifeway Cranberry Creme Brulee Kefir
- 16 oz Lifeway Farmer Cheese
- 2 tbsp honey
- 1 tbsp unflavored gelatin or agar-agar for vegetarian version
- 4 tbsp cold water for gelatin, or hot water for agar
- 1 cup puree of sparkling cranberries or cranberry sauce
Tools and Equipment:
- 12-cavity or 24-cavity cupcake tin
- Cupcake liners
- Mixing bowls
- Stand or handheld mixer
Measuring cups and spoons - Small bowl for blooming gelatin or agar-agar
- Microwave or double boiler for melting gelatin
- Silicone spatula
- Freezer
Instructions
- Line two of 12 or one of 24 cavities cupcake tin with cupcake liners.
- Combine Graham cracker crumbs with melted butter and press about 1 -2 tbsp of it into the bottom of each cupcake liner.
- Sprinkle gelatin powder or agar agar over water and allow it to bloom for 5 minutes.
- Using a stand or handheld mixer, beat the kefir, farmers cheese, and honey until all combined adn smooth.
- If using gelatin: melt the bloomed gelatin in microwave or over double boiler. Fold the melted gelatin or bloomed agar agar into the kefir/cheese mixture and whip again for just about a minute.
- Add half of the kefir mixture over the pressed grumbs. Place the tins into the freezer just for 5-10 minutes to set.
- Meanwhile, add the sparkling cranberry puree or cranberry sauce to the remaining half of the filling and whip to combine.
- Gently pour the cranberry filling over the first filling layer that already set in the freezer. Freeze the mini cheesecakes for 20-30 minutes.
- Decorate with sparkling cranberries and sprinkles resembling a holly , if desired.
- Refrigrate the mini cheesecakes for at least 2 hours before serving.
Tips for Success:
- Ensure the butter is melted and cooled before mixing with the Graham cracker crumbs to prevent the crumbs from becoming too greasy.
- Blooming the gelatin or agar-agar is crucial for proper texture; do not skip this step.
- For the smoothest filling, beat the kefir and farmer cheese mixture until completely smooth before adding the gelatin or agar-agar.
Troubleshooting Tips:
- If the filling is too runny, it may not have set properly. Ensure the gelatin or agar-agar is fully dissolved and incorporated.
- If the cranberry layer doesn’t spread evenly, try gently tapping the tin on the counter to help it settle.
Variations:
- For a different flavor profile, substitute cranberry puree with raspberry, strawberry, or blueberry sauce.
- For a dairy-free option, use a dairy-free kefir and cheese alternative, adjusting the gelatin or agar-agar as needed.
Storing and Serving:
- Store mini cheesecakes in the refrigerator for up to 3 days. They can also be frozen for up to 1 month.
- Serve chilled for the best texture and flavor. Garnish with extra cranberries or edible flowers for a festive touch.
More Decorating Ideas:
- Top with a dollop of whipped cream and a sprinkle of crushed graham crackers.
- Add a drizzle of white chocolate or caramel sauce for extra indulgence.
Pairing Suggestions:
- These mini cheesecakes pair beautifully with a glass of sparkling wine or a warm cup of spiced cider.
- Serve alongside fresh fruit or a light salad for a balanced treat.
Fun Trivia About Cheesecakes:
The earliest recorded cheesecake dates back to ancient Greece around 2000 BC. The Greeks made a form of cheesecake using a mixture of cheese, honey, and flour. It was often served as a celebratory dessert and was believed to be a source of energy for athletes during the Olympic Games.
In modern times, cheesecake has been adapted worldwide. For example:
- Japan: Japanese cheesecake is lighter and fluffier, often made with cream cheese, eggs, and sugar.
- Italy: Italian cheesecake, or "crostata di ricotta," often uses ricotta cheese and features a buttery crust.
- Greece: Modern Greek cheesecake is often made with a combination of cream cheese and Greek yogurt.
Traditional Ukrainian Cheesecake:
The traditional Ukrainian cheesecake is known as syrnyky. Unlike Western-style cheesecakes, which are typically baked with a cream cheese or ricotta base, syrnyky are made from tvorog, a type of farmer's cheese or curd cheese prevalent in Eastern European cuisine. Tvorog has been used in Ukrainian cuisine for centuries.
My own version of cheesecake:
My own twist on cheesecake is a no-bake delight infused with the zingy charm of fermented milk! Packed with 12 live probiotic cultures and a delightful tang, Lifeway Cranberry Creme Brulee Kefir not only adds a fabulous twist to these mini cheesecakes but also provides a healthy boost for your taste buds. Perfect for the festive season and beyond, these treats, made with Lifeway Farmer's Cheese, are a breeze to whip up—even with little helpers. Plus, they’re effortlessly adaptable to Gluten-Free and Sugar-Free versions. Try my recipe and treat yourself to a dessert that’s as magical as your holiday moments!
Cranberry No Bake Mini Cheesecakes With Lifeway Kefir
Ingredients
- 8 oz Graham or Gluten Free Cracker crumbs
- 1/2 cup (half a stick) unsalted butter, melted and cooled
- 1 1/2 cup Lifeway Cranberry Creme Brulee Kefir
- 16 oz Lifeway Farmer Cheese
- 2 tbsp honey
- 1 tbsp unflavored gelatin or agar-agar for vegetarian version
- 4 tbsp cold water for gelatin, or hot water for agar
- 1 cup puree of sparkling cranberries or cranberry sauce
Instructions
- Line two of 12 or one of 24 cavities cupcake tin with cupcake liners.
- Combine Graham cracker crumbs with melted butter and press about 1 -2 tbsp of it into the bottom of each cupcake liner.
- Sprinkle gelatin powder or agar agar over water and allow it to bloom for 5 minutes.
- Using a stand or handheld mixer, beat the kefir, farmers cheese, and honey until all combined adn smooth.
- If using gelatin: melt the bloomed gelatin in microwave or over double boiler. Fold the melted gelatin or bloomed agar agar into the kefir/cheese mixture and whip again for just about a minute.
- Add half of the kefir mixture over the pressed grumbs. Place the tins into the freezer just for 5-10 minutes to set.
- Meanwhile, add the sparkling cranberry puree or cranberry sauce to the remaining half of the filling and whip to combine.
- Gently pour the cranberry filling over the first filling layer that already set in the freezer. Freeze the mini cheesecakes for 20-30 minutes.
- Decorate with sparkling cranberries and sprinkles resembling a holly , if desired.
- Refrigrate the mini cheesecakes for at least 2 hours before serving.
