No-Bake Mini Cranberry Kefir Cheesecake Recipe!

-Line cupcake tin with cupcake liners

-Combine Graham or GF cracker crumbs with melted butter and press about 1-2 tbsp of it into the bottom of each cupcake liner

-Sprinkle gelatin powder or agar over water and allow it to bloom for 5 minutes

-Using a stand or handheld mixer, beat the kefir, farmers cheese, and honey until all combined and smooth

-If using gelatin: melt the bloomed gelatin in microwave or over double boiler. Fold the melted gelatin or bloomed agar into the kefir/cheese mixture and whip again for just about a minute

-Add half of the kefir mixture over the pressed grumbs. Place the tins into the freezer just for 5-10 minutes to set

-Meanwhile, add the sparkling cranberry puree or cranberry sauce to the remaining half of the filling and whip to combine

-Gently pour the cranberry filling over the first filling layer that already set in the freezer. Freeze the mini cheesecakes again for 20-30 minutes

-Decorate with sparkling cranberries and sprinkles resembling a holly, if desired

-Refrigrate the mini cheesecakes for at least 2 hours before serving.