No Bake Kefir Cheesecake

Course: Dessert Skill level: easy Makes: 1 Vegetarian

Kefir is a fermented milk product, similar to yoghurt, which helps to encourage friendly bacteria.

125 ml (4 fl oz) Bio-tiful Kefir 450 g (1 lb) cream cheese or quark 80 g (2¾ oz) + 2 tbs icing sugar ½ tsp vanilla extract

1 tbs arrowroot starch (to thicken) 1 small cooked beetroot

For the Base:

1½ cups digestive biscuits

1 tbs granulated sugar

6 tbs coconut oil, melted

To Decorate: berries; pomegranate seeds; coconut shavings.

To make the base, in a mixing bowl, stir together the digestive biscuits and granulated sugar. Stir in the melted coconut oil until well combined. Press the mixture into the bottom of a 15-20 cm (6-8-in) spring form cake tin.

To make the filling, add the Kefir, cheese or quark, icing sugar, vanilla, arrowroot starch and beetroot into a blender. Blend on high until extremely smooth (make sure there are no chunks of beetroot left).

Pour the filling on to the crumb base. Cover and place in the freezer for four hours, or overnight.

Before serving, release the spring form tin and allow the cake to thaw for five minutes before cutting.

Decorate with berries, pomegranate seeds and coconut shavings.