Ginger Mascarpone Kefir Icebox Cake

Topped with all or any of your favorite fruits, this classic with a new probiotic spins will be sure you have your friends and family coming back for seconds!

Prep Time: 20 minutes
Total Time: 20 minutes


12 ounces gingersnap crumbs, about 2 1/4 cups (about 40 cookies)
5 Tablespoons unsalted butter, melted
8 ounces cream cheese, at room temperature
1/2 cup plain Latta kefir
2/3 cup sugar; more for the pan
1/2 teaspoon vanilla extract
1/2 cup minced candied (crystallized) ginger
1 pound mascarpone
1/3 cup heavy cream


  1. Spray a 9-inch springform pan with cooking spray or grease it lightly.
  2. Dust with a little sugar and knock out any excess.
  3. Rub the gingersnap crumbs and butter together with your fingertips to combine.
  4. Sprinkle half over the bottom of the pan and pat down evenly; reserve the rest.
  5. With an electric mixer, whip together the cream cheese, plain Latta kefir, sugar, vanilla extract, and candied ginger until smooth.
  6. Add the mascarpone cheese and cream and whip until the mixture is thoroughly combined and just holds peaks.
  7. Carefully spoon half of the mascarpone cream over the crust, spreading it evenly to the edges of the pan.
  8. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan.
  9. Top with remaining mascarpone cream and finish with the remaining crumbs.
  10. Gently tap the pan on the counter to eliminate any air bubbles.
  11. Cover with plastic wrap and refrigerate overnight.

Yield: 12

About Latta

Latta was created by people who are driven by a passion for natural and healthy foods. We wanted to bring the secret of traditional Russian products that are full of flavor and health to America. We believe that natural and nutritious go hand in hand, so we take care in choosing our ingredients to ensure that we create products that are of the highest quality, not only in taste but also in health.