What’s The Best Way To Use Kefir?

After quickly discovering that the plain Coconut Kefir wasn’t something I would be quick to drink on it’s own, I wasted no time in brainstorming other uses for it. Thinking along the “buttermilk” route first, I immediately thought of that classic breakfast staple, buttermilk pancakes.

And as one could imagine, they were perfectly tasty pancakes. Exciting, innovative, or creative…? Not so much. Such a simple interpretation of this ingredient just wouldn’t be enough to do it justice in my eyes.

What Does Kefir Taste Like, Anyway?

Going back to the drawing board, it was a challenge to brainstorm some dessert that would still highlight the unique flavor of the kefir.

Without sweetener, it can be quite sour, but when properly balanced, it’s tart, tangy, bright, and even refreshing.

Quickly realizing that any baked good would only detract from its bright tartness, the oven was out of the picture. Dreaming up a creamy, tangy concoction, in no time at all, I had exactly what I had been craving all along: Cheesecake.

Not just any cheesecake, of course.

Unlike most vegan cheesecakes, this one is easier, healthier, and just plain tastier. It’s…

• Soy-free (no tofu!)
• More affordable (skip those expensive dairy-free cream cheeses)
• Low-sugar (lightly sweetened to bring out delicate nuances of the kefir)
• Sophisticated but simple enough for any occasion

You could certainly dress it up with a vibrant fresh fruit sauce or decadent drizzle of ganache, but I’m happy enough with a light border of whipped coconut creme and some toasted coconut flakes on top.

Can’t Find Coconut Kefir?

A great substitute for coconut kefir is vegan coconut yogurt (plain, unsweetened) thinned with a little bit of water. It depends on the thickness of you brand; you want to aim for the viscosity of pancake batter.

Like all no-bake cheesecakes, the texture is perhaps not what you would first expect from such a treat, but I find that it’s instead much lighter and more refreshing than the traditional version.

Continue to Content

Yield: Makes 10 - 12 Servings

No-Bake Coconut Kefir Cheesecake

Print

Tart, tangy, light, and refreshing, this no-bake cheesecake is packed with healthy probiotics thanks to whole coconut kefit and yogurt.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

Cookie Crust:

• 10 Ounces Vegan Wafer Cookies*, to Make About 2 Cup Crumbs
• 6 Tablespoons Vegan Butter or Coconut Oil, Melted
• 1/4 Teaspoon Ground Cinnamon (Optional)

Kefir Cheesecake Filling:

• 3/4 Cup Vanilla Coconut Milk Yogurt
• 2 Cups Plain, Unsweetened Coconut Kefir
• 1 Cup Full-Fat Coconut Milk
• 1 Tablespoon Agar Agar Powder
• 3/4 Cup Granulated Sugar
• 1/4 Cup Arrowroot
• 1 Tablespoon Vanilla Extract

Instructions

1. First, finely crush your cookies so that they’re about the texture of almond meal, and mixing in the cinnamon if using. I find that a food processor helps to get a better texture, but you can also smash them in a sealed plastic bag with a rolling pin. Transfer the crumbs to a medium bowl, and stir in the melted vegan butter or coconut oil, making sure that you moisten all of the crumbs and leave no dry patches in the mixture.
2. Lightly grease a 10-inch round springform pan, and press the crumb mixture into the bottom, smoothing it out evenly with the bottom of a measuring cup or glass. Place it in the refrigerator for the time being.
   
3. In a medium saucepan, combine the coconut yogurt, coconut kefir, and coconut milk. Separately, mix together the agar, sugar, and arrowroot in a small dish, being careful to evenly distribute all of the dry ingredients. This will help to prevent lumps from forming. Slowly sprinkle this dry mixture into the saucepan while vigorously whisking, until you’re certain that it’s all been incorporated, and there are no clumps lurking on the bottom of the pan, too.
   
4. Turn on the stove to medium heat, and whisk occasionally (but don’t walk away!) as it comes up to temperature, until bubbles break on the surface and it feels significantly thickened. Turn off the heat, whisk in the vanilla, and retrieve your chilled crust. Pour the cooked filling into your springform pan, and tap it a few times on the counter to release any air bubbles and to even out the top.
   
5. Let cool COMPLETELY at room temperature before moving the cheesecake into your fridge to chill; Hastening this process will weaken the gel, and lead to weeping (from the filling, but you may feel like it too.) Chill for at least 3 hours before serving.

Notes

*I used ginger cookies, but pretty much any wafer cookies (or even sandwich cookies) will work.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Newman's Own Organics, Newman-O's, Creme Filled Vanilla Cookies, 13 oz (368 g)
• 
  Pure Vanilla Extract | Rodelle Kitchen
• 
  Now Foods, Real Food, Agar Powder, 2 oz (57 g)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 2mgSodium: 112mgCarbohydrates: 29gFiber: 3gSugar: 20gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.