No-Bake Lemon Kefir Mini Cheesecakes

2 glasses of no bake lemon kefir mini cheesecakes topped with fresh raspberries, blueberries and toasted coconut shavings.  placed inside a small glass dessert glass

No-Bake Lemon Kefir Mini Cheesecakes

Creamy kefir and bright lemon curd give these single-serving cheesecakes a bold tangy flavour that’s...

Creamy kefir and bright lemon curd give these single-serving cheesecakes a bold tangy flavour that’s a delicious departure from overly sweet desserts. Feel free to swap out the blueberries and coconut for other toppings, such as sliced fresh strawberries and basil or diced mango, mint and macadamia nuts.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 60 mins
  • Serves: 4
  • Dish Type: Vegetarian, Canadian
  • Season: Fall
  • Course: Dessert
  • Main Ingredient: Yogurt
  • Calories

    540 cal

  • Total Fat

    31 g

  • Saturated Fat

    14 g

  • Sodium

    410 mg

  • Total Carbohydrate

    53 g

  • Dietary Fiber

    3 g

  • Sugars

    37 g

  • Protein

    11 g

No-Bake Lemon Kefir Mini Cheesecakes

2 glasses of no bake lemon kefir mini cheesecakes topped with fresh raspberries, blueberries and toasted coconut shavings.  placed inside a small glass dessert glass

  • Calories

    540 cal

  • Total Fat

    31 g

  • Saturated Fat

    14 g

  • Sodium

    410 mg

  • Total Carbohydrate

    53 g

  • Dietary Fiber

    3 g

  • Sugars

    37 g

  • Protein

    11 g

How to make

Ingredients

  • Crust:

  • 1 cup (250 mL)

    PC®Blue Menu®Raisin & Almond Granola Cereal
  • 3 tbsp (45 mL)

    Margarine, melted
  • 2 tbsp (25 mL)

    Granulated sugar
  • 1/4 tsp (1 mL)

    Cinnamon
  • Filling:

  • 1 cup (250 mL)

    Low-fat cream cheese, softened
  • 3/4 cup (175 mL)

    PC®Vanilla Kefir Probiotic 2% M.F. Yogurt
  • 1 tbsp (15 mL)

    Honey
  • Topping:

  • 1/3 cup (75 mL)

    PC®Black Label®Lemon Curd Fruit Filling And Dessert Topping
  • 2 tbsp (25 mL)

    PC®Vanilla Kefir Probiotic 2% M.F. Yogurt
  • 1/2 cup (125 mL)

    Fresh blueberries
  • 2 tbsp (25 mL)

    Sweetened shredded coconut, toasted

How to make

  • Step 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.

  • Step 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.

  • Step 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.

Similar recipes