No-Bake Lemon Kefir Mini Cheesecakes
Per serving: 540 calories, fat 31 g (14 g of which is saturated), sodium 410 mg, carbohydrate 53 g, fibre 3 g, sugars 37 g, protein 11 g
Serves: 4
  • Crust:
  • 1 cup (250 mL) PC® Blue Menu™ Granola Cereal
  • 3 tbsp (45 mL) margarine, melted
  • 2 tbsp (25 mL) granulated sugar
  • ¼ tsp (1 mL) cinnamon
  • Filling:
  • 1 cup (250 mL) low-fat cream cheese, softened
  • ¾ cup (175 mL) PC® Spoonable Vanilla Kefir
  • 1 tbsp (15 mL) honey
  • Topping:
  • ⅓ cup (75 mL) PC® black label™ Lemon Curd Fruit Filling and Dessert Topping
  • 2 tbsp (25 mL) PC® Spoonable Vanilla Kefir
  • ½ cup (125 mL) fresh blueberries
  • 2 tbsp (25 mL) sweetened shredded coconut, toasted
  1. Crust: Pulse granola, margarine, sugar and cinnamon in food processor until crumbs form and mixture begins to stick together. Divide among four 1-cup (250 mL) wide-mouth mason jars with lids, pressing firmly into bottoms. Wipe out food processor.
  2. Filling: Pulse cream cheese, kefir and honey in food processor until smooth. Spoon over crusts, dividing evenly. Lightly tap bottoms of jars on counter to evenly distribute filling.
  3. Topping: Whisk lemon curd with kefir in small bowl. Spoon over filling, dividing evenly. Lightly tap bottoms of jars on counter. Top with blueberries and coconut, dividing evenly. Cover with lids; refrigerate until chilled, about 2 hours.
TIP: Toast shredded coconut in a dry skillet over medium heat, stirring often, until golden, 5 to 6 minutes. Let cool.
Recipe by Older Mommy Still Yummy at