Probiotic No-Bake Kefir Cheesecake

Subtly flavored by beautiful beet, our new Probiotic No-Bake Kefir Cheesecake is a creamy, decadent dessert that has far fewer calories than traditional versions. It’s a delightful way to celebrate the season of love.


  1. To make the crust: In a medium mixing bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted coconut oil until well combined and distributed. Press the mixture into the bottom of a 6-8-inch spring form pan.
  2. To make the filling: Add the kefir, Farmer Cheese, powdered sugar, vanilla, arrowroot starch and beet into the pitcher of a high-powered blender. Blend on high until extremely smooth (you don't want any chunks of beet left over).
  3. Pour the filling into the spring form pan on top of the crumb crust. Cover and place in the freezer for four hours, or overnight.
  4. Before serving, release the spring form pan and allow the cake to thaw for five minutes before cutting. Top with additional berries, seeds or chocolate hearts to your taste.


  • Be sure to use gluten-free powdered sugar to keep this recipe gluten-free.
  • Because our cheesecake doesn't have a lot of fat to give it structure, we add in one tablespoon of arrowroot starch, a natural thickener, to give it some body. You can read about what arrowroot starch and where it comes from here.