We didn’t think cheesecakes could get any better… until we made them mini and packed them full of potent probiotic power! These are so delicious, fun to make, and are nutrient dense thanks to Babushka’s Kefir. Great for your gut health and immunity.
Probiotic Loaded Mini Kefir Cheesecakes
Yields
9
mini cheesecakesPrep Time
10
minutesCooking Time
20
minutesIngredients
- For Cheesecake:
100 g 100 digestive biscuits
50 g 50 butter, melted
450 g 450 full fat cream cheese
200 ml 200 Babushka’s Honey Turmeric Kefir
100 g 100 icing sugar
1 1 egg , plus 1 egg yolk
1 tsp 1 vanilla extract
- For Fruit Topping
Fruit of your choice (we used strawberries, about half a punnet)
Honey
1 tsp 1 vanilla extract
2 tsp 2 apricot or berry jam
Squeeze of lemon juice
1 tbsp 1 water
Method
- Heat oven to 150C/130C fan and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.
- Whisk or blend the soft cheese, kefir, sugar, eggs and vanilla in a jug until smooth. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if possible.
- Cut the fruit into pieces and add to a small saucepan. On high heat, drizzle honey over the fruits and add vanilla, jam, water and lemon juice. Let the mixture boil until thick and glossy. Leave to cool. When you’re ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of fruits, drizzling over any juice from the pan.
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