Mini cheesecakes with a bottle of Bio-K+ - Vanilla Flavor

MINI PROBIOTIC CHEESECAKES WITH DULCE DE LECHE DRIZZLE

  • Gut Health

  • Healthy Living

  • Recipes

    • By Geneviève Plante, Author, speaker and food blogger

    PHOTO CREDIT: LAURA G. DIAZ

     

    This Thanksgiving, treat your guests to a dessert that embodies the spirit of indulgence and sharing: creamy mini cheesecakes crowned with sweet, velvety dulce de leche. This decadent treat is the perfect way to leave a lasting impression on your loved ones.

    The Bio-K+ vanilla-flavored fermented dairy drinkable probiotic, packed with three unique probiotic strains and over 50 billion good bacteria per bottle, is seamlessly incorporated into this gourmet recipe. Not only does it support digestive health, but it also adds a delightful flavor twist to your dessert. A little not to wellness while making your festivities even sweeter. Let the celebration begin!

     

    YIELD: 12 mini cheesecakes

    INGREDIENTS

    Crust

    1¼ cups old-fashioned rolled oats
    1¼ cups graham cracker crumbs
    1¾ tsp ground cinnamon
    1 large pinch salt
    ½ cup melted butter

     

    Filling

    2 – 8 oz packs (250 g each) of cream cheese

    1 bottle Bio-K+ vanilla-flavored fermented dairy drinkable probiotic  

    ½ tsp milk
    5 tbsp powdered sugar

    Topping

    Homemade (or store-bought) dulce de leche, to taste

     

    INSTRUCTIONS

    FOR THE CRUST:

    1. In a blender or food processor, combine the rolled oats, graham cracker crumbs, cinnamon, and salt. Blend until the mixture has a flour-like texture. Transfer to a large bowl, add the melted butter, and stir until well combined.

     

    1. Spoon the mixture into a 12-cup non-stick muffin tin, pressing it firmly into the bottom of each cavity with a spoon to create an even crust.

     

    1. Refrigerate the crust for 30 minutes to firm up.

     

    FOR THE FILLING

    1. In a large bowl, beat the cream cheese, drinkable probiotic, milk, and powdered sugar with a hand mixer on medium speed until smooth and creamy.
    1. Spoon the filling evenly into the prepared muffin tin, spreading it out with a small spoon to cover the crust. Refrigerate the mini cheesecakes for 3-4 hours, allowing the filling to set.
    1. Run a knife around the edges of each cheesecake to help release them from the muffin tin.
    1. Before serving, top each mini cheesecake with a generous teaspoon of dulce de leche.

    ____

    NOTES:

     

    • Keep the mini cheesecakes refrigerated until you are ready to serve to preserve the probiotics’ effectiveness.
    • Store leftovers in an airtight container in the fridge for up to 3 days.
    • Do not freeze to maintain the quality of the probiotics.

     

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity, and intuition are the guiding principles of Geneviève’s daily cooking. This true foodie has been sharing her passion for the past few years through her culinary blog Vert Couleur Persil, whose mission is to inspire people to put more greens on their plates. She offers healthy, gourmet, colorful, simple, and sometimes daring recipes. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil (Éditions La Presse - 2019), Les Collations(2020), Bientôt dans votre assiette (Éditions La Presse 2021) and L'heure de la soupe (Éditions La Presse 2022).
    View all articles by Geneviève Plante
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